Slow Cooked Tofu Bulgogi Plate with Spicy Kimchi

How to make it

1. Pat the tofu dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the toasted sesame oil in a skillet over medium-high and caramelize the tofu until deeply colored.
3. Add the aromatics with the shiitake mushrooms and cucumber; cook until fragrant and just tender.
4. Build the spicy kimchi sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over steamed short-grain rice.