Gochujang Tofu with Pajeori (Korean Spring Onion Salad) | Outback Barbecues

Ingredients

• 4 tablespoons gochujang
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons vegetable oil
• 2 cloves garlic, grated to a paste
• 1 thumb ginger, grated to a paste
• 2 blocks of extra firm tofu, sliced into 2cm thick steaks
• 6 spring onions
• 1 tbsp of light soy sauce
• 1.5 tsps of sesame oil
• 1 tsp of gochugaru
• 1 tbsp of rice vinegar
• 1 clove of garlic, minced
• 1 tablespoon sesame seeds