3 tablespoons kochujang (Korean red chili pepper paste)
1 tablespoon cayenne pepper
1 2/3 tablespoons granulated sugar
2 tablespoons soy sauce
1/4 pound broccoli florets
1 pound firm tofu, drained well and sliced
4 green onions
3 tablespoon water
1 tablespoon sesame oil
Sauté garlic, carrots and onion in olive oil for several minutes
in a large pan.
Mix kochujang, cayenne pepper, sugar and soy sauce in a small bowl.
(Omit cayenne if you want this dish to be mild. The kochujang is,
by itself, spicy - and if you like things really spicy, toss in
2 tablespoons of cayenne, or even more.)
Add mixture, broccoli, green onions and tofu to pan. Mix gently
until vegetables and tofu are covered with pepper sauce.
Add water to pan and cover. Let steam for a few minutes.