Time 1 hour

Serving 4–6

• 14 oz firm tofu, cubed
• 10 Medium Garlic Cloves, Minced
• 3 Medium Carrots, Peeled And Sliced ½ Inch Thick On The Diagonal
• 1 Medium Yellow Onion, Cut Into 1-inch Pieces
• ¼ Cup Mirin
• 3-4 Tablespoons Gochujang
• 2 Tablespoons Soy Sauce
• 1 ½ Tablespoons Gochugaru Or Sweet Paprika
• Kosher Salt And Ground Black Pepper
• 1 Bunch Scallions, Cut Into 1-inch Length
• Toasted Sesame Oil, To Serve
• Toasted Sesame Seeds, To Serve

Step 1
In a large Dutch oven, stir together the tofu, potatoes, garlic, carrots, onion, mirin, gochujang, soy sauce, gochugaru, ½ teaspoon pepper and 3 cups water. Cover partially and bring to a simmer over medium-high, stirring occasionally. Reduce to medium and cook, stirring, until a skewer inserted into the potatoes and carrots meets no resistance and the cooking liquid is slightly reduced, 35 to 40 minutes.

Step 2
Off heat, stir in the scallions. Taste and season with salt and pepper. Serve drizzled with sesame oil and sprinkled with sesame seeds.