Tubu (Tofu) Chorim

1 pack formed bean curd (tofu)

1 tsp roasted salt (1/2 tsp table salt)
2 Tbsp oil for frying

To make yangnyomjang sauce:
2 Tbsp soy sauce
1 tsp sugar (optional) - I used 1/2 tsp
1 tsp red pepper powder - I used 1/4 tsp crushed red pepper flakes
1 Tbsp sesame oil
1/2 tsp chopped garlic
3 stalks green onions
Optional: 3 Tbsp soup stock

1. Cut the tofu into rectangles 2 inches long, 1 inch wide, and 1/2 inch thick.  Lightly sprinkle with salt.
2. Slice green onions lengthwise to 2-inch lengths, or simply chop them.  Mix them with other sauce ingredients.  This is enough when adding the sauce directly to the tofu pan, but add 3 Tbsp soup stock if you want to boil the friend tofu and sauce in a new pan to make it softer and juicier.

3. Pour oil into a heated pan and brown both side of the tofu pieces.

4. You can add the sauce and boil the tofu directly in the pan, or boil the sauce in another pan add the browned tofu to it.  The first way will make the tofu rather gummy whereas the second way will make it softer.

Source: Heidi!

Try #1 - February 20, 2022
This was delicious!  I just added the sauce directly to the tofu pan, which seemed fine to me.  I served it with brown rice and steamed broccoli.  I think next time I would try stir-frying vegetables (in a separate pan from the tofu) and maybe double the sauce to have enough to stir-fry with the veggies as well as the tofu.