Bean Sprout Buchimgae

DIRECTIONS:

1. Cut the tofu in half vertically, then in 1cm thick pieces. Pat dry with a paper towel and sprinkle with potato starch.
2. Cut garlic stalk into 1cm long pieces.
3. Heat ½ tablespoon vegetable oil in a skillet. Stir-fry bean sprouts, and remove from heat
4. In same skillet, heat 1 ½ tablespoon vegetable oil, and lay tofu on the pan. Cook both sides of tofu until golden brown.
5. Add garlic stalks and stir-fry.
6. Add sake, soy sauce, salt, vinegar, ½ cup water (in order) and stir fry until water evaporates.
7. Add bean sprout back in the and quickly stir.

INGREDIENTS

• 1 bag (1 Lbs) of Sprout King bean sprout
• 1 block tofu (firm)
• 1 tablespoon potato starch
• half of a bulb (approx. 100g) garlic stalk
• 2 tablespoon vegetable oil
• 1 tablespoon Sake (optional)
• ½ tablespoon soy sauce
• 1 teaspoon vinegar