Finely dice ½ an Onion into fine pieces. Then dice 1 forearm stalk of Spring Onion into small pieces as well.
Finely dice 7 Cheongyang Chili Peppers as well. Then finely mince 10 cloves of Garlic.
Remove 300g of tofu from packaging. Smash tofu with the back of your knife - smoosh into small curds.
Place frying pan on MEDIUM heat. Place ⅓ cup of vegetable oil into the frying pan.
Once oil is hot, place in minced onion, spring onion, chili pepper and garlic - do NOT add the smashed tofu just yet!
Stir-fry it all around until the onions start to turn translucent.
Then add in Gochugaru Flakes (3 Tablespoons). Stir-fry it in until the oil turns red - into a chili oil.
Then add-in the smashed tofu. Stir-fry it in the chili oil for 2 minutes.
After 2 minutes, lot of moisture will have evaporated from the pan. Now its a good time to add our seasoning: Place in Soy Sauce (2 Tablespoons), Anchovy Fish Sauce (2 Tablespoons). Give it a quick stir.
Continue by adding-in Sugar (1.5 Tablespoons) and Sesame Oil (1.5 Tablespoons).
Stir-fry now for a final 2 minutes.
Then turn the heat off - garnish with a few shakes of sesame seeds.
Scoop some onto a bowl of hot rice & enjoy with a fried egg (optional)
Place the leftovers directly into a Tupperware - store in refrigerator.
