Braised Tofu and Konjac (Dubu Gonyak Jorim)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the konjac and tofu into 1cm cubes, cut the eggplant and zucchini a little smaller, and thinly slice the shishito peppers.
2. Boil the konjac in boiling water with a drop or two of vinegar to remove the smell, then cool it in cold water.
3. Place the tofu in a pan with olive oil (10g) and grill it lightly.
4. Put the braising sauce in a pan and boil it over low heat, stirring, and when well mixed, add the konjac, tofu, eggplant and zucchini and simmer.
5. When the braising sauce has reduced by more than half, add the shishito peppers and simmer a little more to finish.