Spicy Korean Tofu with Pear Slaw

• 1 Tbs. roasted sesame oil
• 1 14-oz. pkg. firm tofu, drained, patted dry, and cut into 8 rectangular slices
• 3 Tbs. low-sodium soy sauce
• 1 Tbs. gochugaru or 1 1/2 tsp. red pepper flakes
• 2 tsp. maple syrup
• 1 tsp. rice vinegar
• 2 green onions, thinly sliced ( 1/4 cup)
• 2 cloves garlic, minced (2 tsp.)
• 1 Bartlett pear, sliced into matchsticks (1 1/2 cups)
• 1 tsp. rice vinegar
• 1 tsp. toasted black sesame seeds

1. To make Tofu: Heat sesame oil in large skillet over medium heat.
2. Add tofu, and cook 7 to 9 minutes on each side, or until golden brown.
3. Meanwhile, whisk together soy sauce, gochugaru, maple syrup, vinegar, and 3 Tbs.
4. water in small bowl.
5. Stir in green onions and garlic.
6. Pour sauce around tofu, reduce heat to medium-low, cover skillet, and cook 5 to 7 minutes, or until most of sauce is absorbed.
7. Flip tofu halfway through cooking.
8. To make Pear Slaw: toss pear matchsticks with vinegar and sesame seeds.
9. Arrange 2 Tofu rectangles on each of 4 plates, and top each with Pear Slaw.

sesame oil, firm tofu, soy sauce, gochugaru, maple syrup, rice vinegar, green onions, garlic, bartlett, rice vinegar, sesame seeds

Taken from www.vegetariantimes.com/recipe/spicy-korean-tofu-with-pear-slaw/ (may not work)