Place some cooking oil into the frying pan - enough to cover bottom.
Once the oil is hot, place the tofu pieces in. (Be careful, as there may be some oil splatter from the residual moisture left on the tofu)
Pan-fry the tofu pieces all sides until it gets a nice light golden, crispy texture.
Once its light golden... add-in the mushrooms, Kkwari peppers and red chili pepper slices.
Stir-fry everything for a few minutes, until the mushrooms start to sweat and the peppers start to blister.
Then use a spoon and place in the spicy stir-fry sauce - no need to add-in everything at once! (Note: We ended up using about ¾ of the sauce).
Use two wooden utensils and toss everything in the stir-fry sauce. The sauce will start to thicken in the heat as you continue to toss.
After the ingredients are well tossed, finish by drizzling on Sesame Oil (1 Tablespoon) as well as few shakes of Sesame Seeds (1 Tablespoon).
Serve this delicious banchan with rice... or a refreshing cup of beer!