Korean Tofu with Spicy Soy Dressing

Slice 400 g firm tofu into 1.5 cm slabs.

Press both sides with paper towels until the surface feels dry. Removing moisture helps the tofu hold together, reduces oil splatter, and lets the outside brown instead of steam.

Finely mince 2 Cheongyang chilies and 20 g chives, then place them in a bowl.

Keep the chili seeds for stronger heat, or remove them for a milder dressing. Cut everything small so the raw sauce spreads evenly.

Add 2 tablespoons soy sauce, 1 teaspoon gochugaru, 1 teaspoon minced garlic, 1 tablespoon sesame oil, and 1 teaspoon sesame seeds to the bowl. Stir until the oil no longer sits separately. Keep this dressing uncooked to preserve its sharp aroma.

Heat a pan over high heat until it is very hot, then add 1 tablespoon cooking oil.

Lay the tofu in a single layer with space between pieces. Do not move it for 2 to 3 minutes, so a firm crust can form.

When the underside turns deep brown and releases easily, flip each piece only once.

Sear the second side for another 2 to 3 minutes. Keep the heat high, because lowering it makes the tofu release water and steam.

Move the steaming tofu to a plate and spoon the dressing evenly over every piece while it is still hot.

The residual heat lightly blooms the raw garlic and chili. Rest for 5 minutes, then serve with rice or a mild soup.