Ingredients

10 oz extra-firm tofu

2 tbsp soy sauce

1 1/2 tbsp honey (or agave syrup if vegan)

3 cloves of garlic, crushed

1/2 inch ginger, peeled and grated

1 Bartlett pear, grated

4 green onions, finely chopped, whites and greens separated

2 tbsp toasted sesame oil

1 1/2 tsp gochujang paste

2 tbsp canola oil

a handful of black and white sesame seeds, to serve

Directions

Lightly press the tofu block between your hands over the sink to get rid of as much water
as possible, then wrap in paper towels and leave to one side.

Place the soy sauce, honey, garlic, ginger, pear, green onion whites, sesame oil,
gochujang, and 1 tablespoon of water into a bowl and whisk to mix. Remove the tofu
from the kitchen paper and cut into 1/2-inch-thick slices.

Coat the bottom of a large non-stick frying pan with the canola oil and line a plate with a
couple of sheets of paper towel. Heat the oil until it reaches smoking point and fry the
tofu slices for 8 minutes until golden on both sides. Remove the tofu to the plate,
allowing the paper to absorb some of the excess oil.

Remove all but a tablespoon of oil from the pan. Add the soy and honey sauce and stir
for a minute, then put the tofu back into the pan and cook for 5 minutes until the sauce
reduces and becomes glossy and thick.

To serve, place the tofu in a serving dish, pour the sauce over the top, and sprinkle with
the sesame seeds and remaining green onion.