Spicy soy-braised tofu (Dubu-jorim)

1. Pat the tofu dry with kitchen paper, cut into rectangular slices 1 cm thick and season lightly with salt.

2. Heat the oil in a frying pan and fry the tofu slices over medium heat for 3-4 minutes per side until golden brown.

3. Meanwhile, in a bowl, mix the soy sauce, water, gochugaru, sugar, grated garlic and half of the sliced spring onion.

4. Pour the sauce over the tofu and simmer over medium-low heat for 6-8 minutes, turning the slices once and basting, until the sauce thickens and coats the tofu.

5. Take off the heat, drizzle with sesame oil and sprinkle with the rest of the spring onion and the sesame seeds.

6. Serve warm or at room temperature with rice.

Tip: Dubu-jorim is a cheap, nourishing and quick banchan, an everyday side dish in Korean homes. Fry the tofu until nicely golden before pouring on the sauce – that way it won't fall apart and absorbs the flavours better.