Firm Tofu is pressed and then crumbled and cooked in a little oil until crisped. A spicy sauce of Korean Chili Paste, Garlic, Fresh Ginger, brown sugar and soy sauce is then added and cooked down until sticky and fulled incorporated into the tofu. Cucumbers are marinated in a rice wine vinegar and red pepper flake bath, and purple cabbage and carrots are shredded and tossed with salt and lime juice to cool down the heat from the tofu.
To serve: heat up rice and add to a bowl then top with tofu (that has been added to a hot pan to reheat and recrisp a bit) ,marinated cucumbers and cabbage slaw. Sprinkle the bowl with chopped peanuts for a added crunch.
Can also be served as tacos; just omit rice and warm corn or flour tortillas instead and fill with the tofu, and vegetables.