Braised Tofu with Kimchi (Adding Kimchi Makes It Spicy and You Keep Reaching for More Rice)

Steps

1. 1

   Cut the tofu into bite-sized pieces, pat dry with paper towels, and lightly season with salt and pepper

2. 2

   Shake off the kimchi filling and cut the kimchi into bite-sized pieces

3. 3

   Finely chop the cheongyang chili pepper, cut the green onion into large pieces, and thickly slice the onion

4. 4

   In a bowl, combine 2T soy sauce, 3T red pepper powder, 2T corn syrup, 1T plum extract, 1T mirin, and 1T minced garlic to make the sauce

5. 5

   Place the tofu in a pan, add the green onion, kimchi, cheongyang chili pepper, sauce, and 180ml water, then simmer over medium heat for 3 minutes

6. 6

   Reduce to low heat, drizzle with 1T perilla oil, cover with a lid, and cook for 2 more minutes