Tofu Bulgogi

[recipe] Traditionally mixed with very thin strips of barbequed pork, this spicy chilli sauce from Korea goes equally well with smoked tofu and brown rice. -- 100g red apple or firm pear 1 small onion, chopped roughly 2-3 tablespoons of Gochujang (spicy chilli paste) to taste 3 tablespoons honey 3 tablespoons light soy sauce 2 tablespoons rice wine or pale sherry 2-3 garlic cloves 2cm cube of ginger, roughly chopped 1 tablespoon sesame oil 1 block of smoked tofu (e.g. Tofoo), cubed or cut into chunky matchticks 1 medium onion, sliced into fine half rings 1 large orange pepper, finely sliced into half rings 2 tablespoons sesame seeds -- Place all the ingredients up to and including the ginger into a blender and blend until smooth. Heat the oil in a wok until hot and fry the tofu until crispy. Remove, and fry the onion and pepper until soft and just starting to char. Return the tofu and add the sauce, thinning with a little water if it's too thick. Warm through for about 10 minutes, mix in the sesame seeds (reserving some to sprinkle on top) and serve on a bed of brown rice. -- The sauce cans/jars well. Simmer the blended sauce in a pan for ten minutes until piping hot. Pour into sterlised, hot jars and seal with sterilised lids. [end]