Fluffy Baked Chikuwa and Tofu

Steps

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1. 1
   Combine soy sauce, vinegar, sugar, gochujang, ground sesame seeds, and sesame oil in a bowl. Mix thoroughly until the sugar dissolves and the sauce is uniform.
   ≈1:57
2. 2
   Finely chop the green onion. Cut the chikuwa into small, irregularly-sized pieces.
   ≈2:28
3. 3
   Place silken tofu in a bowl and mix thoroughly until smooth. Add the chopped green onion, chikuwa pieces, cheese, green laver powder, and potato starch. Mix well until all ingredients are evenly combined.
   ≈3:04
4. 4
   Heat sesame oil in a skillet over medium heat for about 30 seconds, tilting to coat evenly. Spoon portions of the tofu mixture onto the hot pan, spacing them appropriately.
   ≈3:46
5. 5
   Keep the heat at a slightly lower medium and fry until the bottoms turn golden brown, about 2 minutes. Flip the patties, press gently, add 1 tablespoon of water, cover, and steam for about 2 minutes until the tofu becomes translucent.
   ≈4:26
6. 6
   Increase the heat to regular medium. Fry each side for about 30 seconds until crispy and golden. Transfer to a plate and serve with the sauce.
   ≈5:06