sticky garlicky tofu

I saw this recipe on @thefoodiedaries on IG (& like 10 others I saved from her!), knew I had to make it ASAP. I’ve been looking for a good staple tofu dish, and this could be it. I was missing green onions and gochugaru peppers, but I used the gochujang from TJs (TBH, because it sounded similar and I had it) and red chili flakes instead. I also added some Japanese BBQ sauce (dang that stuff is good)! Over some rice and bok choy, this is a 10/10 recipe!

Prep the tofu:
- Wrap a block of silken-firm tofu between kitchen towels (placing a small saucepan on top). Let it sit for 30 minutes or so to drain out the excess water
- Pat the tofu dry with clean kitchen towels and slice it.
- Optional: coat the tofu slices lightly in corn flour for a more crisp and golden texture.

Gently heat 1-2 tbsp of sesame oil/ any oil of choice in a pan. Pan-fry tofu until golden brown on both sides (flipping half way).

Remove the tofu and set aside. In the same pan, stir in:
- 1 tbsp sesame oil
- 3-5 cloves of garlic
- 2-3 tsp sesame seeds
- 2-3 tsp gochugaru/ chilli flakes
- Handful of scallions/ spring onions

Once fragrant, add in:
- 3 tbsp light soy sauce
- 1-1.5 tbsp oyster sauce
- 2 tbsp water + 1/2 tbsp corn flour mixed together to make a corn flour slurry.

Let the sauce come to a lively simmer

Add back the cooked tofu. Garnish with sesame seeds and scallions, serve over rice and DIVE IN!