Korean Tofu

1 package Tofu - Extra firm
4 tbsps Potato Starch
14 cloves Garlic
0.5 Onion - Red
2 tbsps Gochagaru
3 tbsps Soy Sauce
2 tbsps Vinegar - White Wine
2 tbsps Maple Syrup
1 tbsp Oil - Sesame
1 cup Rice - Jasmine
2 Serrano Peppers
Salt to taste
Oil - Neutral to taste

Press
    1 block Tofu
Cook
    1 cup Jasmine Rice
Mix sauce
    2 tbsp Gochagaru
    3 tbsp Soy Sauce
    2 tbsp White Wine Vinegar
    2 tbsp Maple Syrup
    2 tsp Potato Starch
Coat tofu
    Salt to taste
    Potato Starch to taste
Fry tofu
Chop veggies
    14 cloves Garlic
    Half a Red Onion
    2 Serrano Peppers
    4 Scallions
Fry veggie mix
Stir in sauce mixture
Stir in fried Tofu