Ingredients
4-6 blocks of firm or extra-firm tofu
6 oz. soy sauce
1 1/3 oz. hot green pepper, minced
2 oz. minced green onion
1 1/3 T. crushed garlic
1 1/3 T. ground chili pepper
1 1/3 T. roasted sesame seeds
1 1/3 T. sesame oil
Tofu
Cut the tofu lengthwise (put the tofu on the smallest side to cut) into four slices.
To dry out the tofu a bit (so it holds the sauce better), put the slices on a paper towel or kitchen towel and put another towel on top of them with a little bit of weight (a cutting board with a pot of water on top works well). Let the tofu sit while you make the sauce.
Yang Nyeom Jang (sauce)
Make sure all ingredients are finely minced or crushed.
To roast sesame seeds, put them in a hot pan and stir with a spatula. Don't leave unattended--they go from roasted to burning quickly.
Mix ingredients in a jar and stir or shake up.
Pour sauce over tofu and enjoy!
Recipe from Korean Cooking for Everyone by Ji Sook Choe and Yukiko Moriyama