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Press out tofu on a plate with a heavy weight (around 1 kg / 2 lbs) for 10 minutes to extract as much water as possible. Slice into steaks and pat dry with a paper towel on both sides. Optional: Sprinkle salt and pepper over the tofu steaks to your liking.
Add the spring onion, garlic, gochugaru, sugar, soy sauce, cooking wine, sesame oil and water into a small bowl. Mix well until combined.
Heat the vegetable oil in a large frying pan over medium high heat. Add the tofu steaks and fry for 2-3 minutes on one side until golden brown, then flip. Top with the sliced onion and allow to soften while you fry the other side of the tofu.
Once cooked to your liking, pour over the seasoning sauce. Reduce to medium heat and cook until all the liquid has evaporated and the sauce is sticking to the tofu (around 2-4 minutes).
Serve hot with rice and / or garnish with toasted sesame seeds.