How have you been the year? We haven’t stopped! We had a couple of birthdays the first week of the year (including mine), we spent time with family and we had to organize the move. We finally have a house and we can return to the routine at 100%.

In the end we stayed in Andalusia, but this time in Seville, the city of Alberto and the truth is that we are delighted. We will miss Malaga, but we wanted to try a new place and we can also see trees from our apartment, we are surrounded by green areas and paths.



  • 275 g de tofu firme (10 oz)
  • 1 cucharita de panela molida o azúcar moreno
  • 1 cucharadita de tamari o salsa de soja
  • 2 cucharadas de gochujang (ver consejos para sustituirlo)
  • 1/2 taza de agua (125 ml)
  • 1 cucharada de aceite de oliva virgen extra
  • 1 diente de ajo
  • 1/4 de cebolla
  • Cebollino picado (opcional)
  • Semillas de sésamo (opcional)


  1. Preheat the oven to 200ºC or 390ºF.
  2. Chop the tofu and bake it for about 15 minutes on one side. Then we turn it over and bake it for another 5 minutes or until golden brown. If you prefer, you can sauté the tofu in a pan with a little oil until it browns on both sides.
  3. We mix the panela, the tamari, the gochujang and the water in a bowl and set aside.
  4. Put the oil in a pan and cook the garlic and onion very finely chopped until golden brown.
  5. Pour the tofu and the mixture from the bowl into the pan and cook for about 5 minutes.
  6. Serve and decorate with chopped chives and sesame seeds (optional).


Recipe adapted from Maangchi.

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