Simmered Tofu (as per request)

This one. Oh, this one. It's so good. I'll admit right away that I never measure a thing. These are all approximations, so alter to taste.

(picture coming soon)

1 package extra firm tofu. (For the love of god, do not use Nasoya. It tastes like styrofoam, and is far from firm. ) Try Soy Boy, if you can get it.
Vegetable oil for frying

Sauce:
4 T soy sauce
2 T rice vinegar
1/2 T sesame oil
1 clove garlic, minced
2 T diced green pepper (or jalepeno, if you're into the heat)
dash of kochugaru (korean chili powder, sub with cayenne if kochugaru is unavailable)
dash of black pepper

1 T finely chopped cilantro
1 scallion sliced on a diagonal angle (for garnish)
toasted sesame seeds (for garnish)

Mix soy sauce, rice vinegar, sesame oil, garlic, green pepper, kochugaru, and black pepper into a small bowl and set aside.
Cut the block of tofu into slices, approximately 1 inch thick.
On medium high, heat vegetable oil in a frying pan. Add tofu in a single layer to the pan once the oil is glistening. Cook the tofu slices on each side until golden and crispy. (approx 4-5 min each side) Once the tofu is sufficiently cooked (crisped, but still soft on the inside), turn heat to low and add sauce. Let simmer for about 1-2 minutes.
 Pile onto a nice serving plate and garnish with cilantro, sesame seeds and scallions.

Serve with short grain brown rice, kimchi, toasted nori and sliced avocado.