Slow Cooked Tofu Stew with Doenjang

How to make it

1. Pat the tofu dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the toasted sesame oil in a skillet over medium-high and griddle the tofu until deeply colored.
3. Add the aromatics with the carrots and napa cabbage; cook until fragrant and just tender.
4. Deglaze with a splash of liquid, scraping up the browned bits for extra depth.