Korean Braised Tofu (Dubu Jorim)

Method

Drain the block tofu1 lb of its packaged liquids. Then slice the block tofu into 2.5-inch-long rectangles that are ⅓-inch thick.
On a baking sheet lined with paper towel, place tofu slices flat in a single layer. Pat dry tofu with more paper towel.
Then evenly sprinkle salt¾ teaspoon on top of the tofu. Set aside for 10 minutes to remove excess moisture.
Meanwhile, in a small bowl, combine soy sauce¼ cup, sugar1 tablespoon, sesame oil1 tablespoon, gochugaru1 tablespoon, water1/3 cup and rice vinegar½ tablespoon.
Heat vegetable oil1.5 tablespoon in a large pan on medium heat. Pan fry tofu pieces on both sides until golden, about 2-4 minutes per side.
Then pour the sauce over the tofu and cook for 3-4 minutes or until sauce has reduced. Garnish with green onion1 and serve with steamed rice.