Kochujan Sauce

Ingredients
1 cake momen tofu
1 3/4 oz boiled octopus
2/3 oz wakame seaweed

Sauce
1 Tbsp kochujan (Chili paste)
1/2 Tbsp miso
1/2 Tbsp sugar
2 Tbsp soy sauce
1 tsp sesame oil
1/2 tsp graded garlic
4 Tbsp water

Method

1. Rinse the octopus, wipe away the water, and then cut it into 3/8 inch pieces. Cut the wakame seaweed into 3/4 inch lengths. Cut the scallion into thin strips.
   
2. Heat the sauce ingredients in a small pot, and cook them until thick.
   
3. Cut the tofu into 6 portions, and place it on a plate. Top it with the octopus and seaweed mixture, and pour the sauce over.