Chives and Tofu Rice Condiment

Steps

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1. 1
   Thoroughly wash the chives and finely chop 100g of them into uniform pieces that blend well together.
   ▶ ≈0:02
2. 2
   Place the finely chopped chives in a large bowl, then finely chop half an onion into pieces that blend well with the chives.
   ▶ ≈0:15
3. 3
   Finely chop two Cheongyang peppers into small pieces.
   ▶ ≈0:21
4. 4
   Add all the chopped ingredients to the large bowl.
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5. 5
   Microwave approximately 150g (roughly half a block) of tofu for exactly 2 minutes. Once cooled, carefully remove it and place on a sieve, then mash it and allow the water to naturally drain.
   ▶ ≈0:44
6. 6
   Add the cooled tofu to the bowl.
   ▶ ≈0:58
7. 7
   Add a generous spoonful of minced garlic.
   ▶ ≈1:05
8. 8
   Add a spoonful of chili seeds instead of red chili to introduce a subtle, sharp flavor.
   ▶ ≈1:14
9. 9
   Add eight tablespoons of soy sauce, three tablespoons of tuna fish sauce, one tablespoon of soju, three tablespoons of oligosaccharide, and two to three tablespoons of sesame oil, then mix well.
   ▶ ≈1:22
10. 10
    Gently stir until the seasonings are evenly distributed throughout all ingredients.
    ▶ ≈1:29
11. 11
    Sprinkle generously with white sesame seeds and refrigerate for about two hours to allow the flavors to mature.
    ▶ ≈1:36
12. 12
    Serve by spooning a generous amount over warm rice and mix well before eating.
    ▶ ≈1:50