How to make
Cut the tofu into chunks and leave it onto kitchen paper to drain for about 10 minutes. While we wait for the tofu, start finely chopping the garlic and spring onions.
Also cut the peppers, but remove their seeds in advance. Then prepare the sauce in a bowl, by mixing the sugar, soy sauce, sweetener, garlic and black pepper.
When all of these things are ready, get back to the tofu, which we need to roll in flour.
In a pan with preheated oil, start frying the tofu and make sure, that the cubes are at a distance from each other and make sure to frequently turn them, because tofu burns very easily.
When the bites aquire a yellow color (they look like Turkish delight cubes), pull them away from the hob and place them onto paper (below and above them) to absorb the fat.
In the same fat where you fried the tofu, pour the sauce and hot peppers and leave them to boil for a minute.
Add the cheese, sesame oil and spring onions to the mixture.
Fry again for about a minute, then remove the pan from heat.
Pour it into a plate or bowl and sprinkle the Korean Banchan with Tofu (Dubu-Gangjeong) with sesame seeds on top.
