Ingredients
- 1 box extra firm tofu - pressed
- 1 tbsp extra virgin olive oil
- 1/4 sliced red onion
- 1/4 sliced red bell pepper
- 1 tsp minced garlic
- 1/2 tsp salt
- 1 tbsp gochugaru - Korean red pepper powder
- 1/4 cup soy sauce
- 1 tbsp maple syrup
- 1 cup veggie broth Perilla leaves - optional
Instructions
- After pressing tofu, slice into 1/3 inch width slices (length-wise). In a very large non-stick pan, add extra virgin olive oil over medium high heat.
- Once oil is hot, add tofu slices in one layer and cook until golden brown (~7-10 mins). Flip and continue cooking until both sides are golden brown (~5-7 mins).
- Once tofu is all cooked, remove from pan and set aside. To the same pan, add onions, red bell pepper, garlic, and salt and cook until veggies are softened.
- Add gochugaru, maple syrup, and soy sauce and add back to the pan the tofu. Add veggie broth and try to get tofu submerged as much as possible.
- Bring to boil and then simmer while covered until liquid reduces to a thick glaze (~15-20 mins—keep your eye on it though since it could go faster).
- Add fresh perilla leaves as garnish. Enjoy with rice or between two pieces of bread or in a kimbap!
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