MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Fried Beancurd in Red Chile Sauce
Categories: Tofu, Chinese, Korean, Chilies
     Yield: 4 Servings

     2 tb Korean red chile flakes
          -(there is no substitute)
     2 tb Tamari or soy sauce
     1 tb Water
     1 ts Sesame oil
     1 cl Garlic; minced
     3    Scallions; sliced
     1    Fresh chile (green or red)
          -minced
   1/2 ts Sugar (optional)
    19 oz Tofu, preferably firm
          Vegetable oil; for frying
     1 ts Crushed toasted sesame seeds

 In a bowl, combine red chiles, tamari or soy sauce, water, sesame oil,
 minced garlic, sliced scallions, fresh chile and sugar (if using). Set
 aside until tofu is fried.

 Cut tofu into serving portions or largish chunks, and pat dry with
 paper towels.  Heat 1 or 2 inches of vegetable oil in a skillet or
 wok set over moderately high heat. Fry tofu pieces until golden brown
 on all sides, turning as necessary. Remove tofu from oil and place in
 a deep serving dish or shallow bowl.  Pour chile mixture over tofu,
 turning pieces to coat evenly. Sprinkle with crushed toasted sesame
 seeds and serve warm with hot steamed rice, and assorted vegetable
 relishes or dressed salad greens.

 Leftovers can be coarsely chopped and mixed with some corn kernels or
 other veggies for a yummy (cold or hot) filling in flour tortillas.

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