1 block Tofu, firm, 18oz
2 tablespoons olive oil, canola oil, grapeseed oil, divided
1/2 cup water or dashi (Dried Anchovy Broth)
2 tablespoons soy sauce
1 teaspoon granulated sugar
1 tablespoon green onions, finly chopped
1/2 teaspoon garlic, minced
1 teaspoon sesame seed oil
1 teaspoon roasted sesame seeds
pinch black pepper
1 teaspoon shilgochu
Dried red pepper threads often used as a garnish. They are available in Korean grocery stores. Using scissors, cut to desired lengths before use. As a substitute, coarsely ground red pepper powder for Kimchi or finely chopped fresh red pepper (asian or bell) can be used.
Cut tofu in half, then place the pieces on top of 5 layers of paper to drain the liquid from the tofu pieces. Set aside for about 30 minutes.
Once drained, cut each piece into 8 equal pieces, so that you have 16 pieces in total.
Heat a pan, once heated, add 1 tablespoon of oil and heat the oil.
Add the tofu pieces and fry until lightly golden brown.
Turn over and pan fry until lightly golden brown on both sides. Add the reserved tablespoon of oil around the outer perimeter of the pan as needed.
Mix all ingredients for the sauce and pour over the tofu.
Bring to a boil, then turn down the heat to medium to medium low. Turn once when the sauce is reduced to about halfway, continue to cook until the sauce is fully absorbed.
Transfer to a pretty dish and serve.