Spicy Korean Tofu 3 tablespoons olive oil 4 or 5 cloves garlic, sliced thin 1 carrot, peeled and sliced 1 medium white onion, sliced 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. Remove from heat. Add sesame oil; mix gently. Serve hot over rice.