Steamed Kabocha Squash and Tofu (Danhobak Dubu-jjim)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Wash the kabocha squash well, cut it in half, remove the seeds, and steam it in a steamer.
2. Remove the skin from the cooled squash and cut into bite-sized pieces.
3. Cut the tofu into 1.5cm cubes and blanch.
4. Slice the garlic into thin pieces, slice the green chili pepper, and stir-fry in a pan.
5. Mix the measured ingredients with soy sauce, bring to a brief boil, and let cool.
6. Arrange the prepared ingredients on a dish and drizzle with the sauce.