- Tofu (1 pack)
- Cooking Oil (3 tbsp)
- Sesame Oil (1 tsp)
- Sesame Seeds (1 tsp)
- Garlic (1 clove minced)
- Onion (1 medium sized minced)
- Green onions (2 chopped)
For the sauce, mix in a small bowl:
- Soy Sauce (1 tbsp)
- Salt (1 tsp)
- Sugar (1 tsp)
- Red chili flakes (1-2 tbsp to taste)
- Water (1/2 cup)
Rinse tofu in cold running water and dry it with cotton or paper towel. Cut it into ¼ inch thick bite size pieces.
Add the cooking oil to a non-stick pan and heat it up over high heat.
Gently set the tofu onto the pan and cook for 7 to 8 minutes. Rotate the pan to cook the tofu evenly. When the bottoms get a little crunchy, flip them using a spatula. Cook for another 7 to 8 minutes until both sides of the tofu pieces are golden brown.
Transfer the tofu to a plate. Keep the leftover oil.
Heat up a small pan or a wok over medium high heat and add the leftover oil.
Add chopped onion, garlic, and green onion (keep a tablespoon aside to be used for a garnish later). Stir and cook for a few minutes until the onion gets translucent.
Add the sauce and keep stirring until it reduces a bit and thickens.
Add tofu and mix it carefully not to break them the tofu and make sure they are coated with the sauce. Cook for a couple of minutes and then add the sesame oil and stir. Sprinkle sesame seeds and the rest of the chopped green onion. Serve right away with rice.