Dubujangajji (Tofu pickles)

Ingredients:

• 2 pkg of tofu
• ¾ cup soy sauce
• 3 dried shiitake mushrooms
• ⅓ cup vinegar
• 1½ cup water
• 2 garlic cloves, sliced
• 1 apple,pit removed and sliced (or 2 tbs of sugar)
• 1 onion, sliced
• cooking oil (vegetable oil,canola oil, etc)

Directions:

1. Remove the tofu from the package. Drain and rinse.
2. Cube the tofu into bite sized pieces.
   
3. Heat up a pan and add a little cooking oil. Lightly dry off each tofu piece with a paper towel and pan fry until each side is golden brown.
   
4. Prepare the brine by putting the soy sauce, vinegar, garlic, apple, dried shiitake mushrooms, and water into a thick bottomed pot. Bring to a boil over medium high heat for 10 minutes, then turn down the heat and boil for another 3 minutes. Strain with a strainer.
   
   
   
   
5. Put the fried tofu and the sliced onion into a container. Pour the strained brine over top, and add the cooked shiitake mushrooms.
   
   
   
   
6. To serve, put some of the tofu, brine, and onions into a serving bowl, along with some of the shiitake mushroom, chopped. Serve as a side dish with rice or noodles. To eat, mix in some of the brine with your rice. Eat your rice and take a piece of tofu, mushroom or slice of onion from time to time, too.