dinner tonight: Braised cabbage and tofu on rice bowl

Sauce 

2 TB gochujang sauce 

1/4 cup soy sauce

1/4 cup Shaoxing wine 

2 TB sugar

2 TB sesame oil

4 cloves garlic minced 

1 spring onion

1" ginger minced 

1 cabbage - cut into quarters or rounds 

1 lb tofu medium-firm or firm, pressed and sliced into "steaks" 

Make the cabbage

preheat oven to 350F 

in a hot pan with oil place the cabbage slices into the pan and brown on both sides. 

once browned on both sides add 1/2 of the sauce to the pan.

now cover the pan and place in a covered pan in the hot oven. 

bake for a total of 35 split into covered 20 minutes / 15 minutes uncovered. 

Make the tofu

Slice the tofu into "steaks", I usually cut 6 slices. 

Press the slices, if you do not have a tofu press you can do this by placing the tofu slices between 2 cutting boards. 

I use a hard plastic cutting board for the base that has a handle and I put the cutting boards at an angle by the sink to drain into. 

In a hot pan with generous oil (but not deep frying) place the tofu slices in and crisp both sides. 

Once the tofu is crisp, add the remaining sauce and cook until the sauce has thickened. 

Server over rice and we added some steamed broccoli seasoned with sesame oil and minced ginger.