Korean Spicy Tofu

Steps

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1. 1
   Cut 300g of tofu into bite-sized cubes that will fit on a spoon.
   ▶ ≈0:06
2. 2
   Heat oil in a pan and pan-fry the tofu cubes over medium heat until all sides turn golden brown.
   ▶ ≈0:22
3. 3
   In a bowl, combine soy sauce, oyster sauce, liquor, mirin, vinegar, and minced garlic. Mix well.
   ▶ ≈0:38
4. 4
   Push the cooked tofu to one side of the pan and pour the sauce into the empty space. Bring to a simmer.
   ▶ ≈0:58
5. 5
   Mix the sauce with the tofu, tossing gently to coat all pieces evenly.
   ▶ ≈1:14
6. 6
   While the sauce is still moist, spoon 0.5 tablespoon of Korean mustard sauce into the pan and gently fold it in without lumps. Add it at the end, not earlier, to preserve its pungent aroma.
   ▶ ≈1:22
7. 7
   Once the mustard sauce is well distributed, remove from heat immediately.
   ▶ ≈1:45