Jjajangmyeon

Slice the block of tofu into 1/2-inch thick slabs, then wrap them in paper towels. Place the tofu between two chopping boards, one below, and one on top then place something with a bit of weight on top. A pot or large book works well. Let it press like this for fifteen minutes while you continue with the next step.

In a measuring cup, mix together 1/4 cup tamari, 3 Tbsp rice vinegar, and 1 Tbsp maple syrup.

When the tofu has been pressed, slice it into 1/2-inch cubes then place the tofu in a lidded container with the marinade. Give it a gentle shake or two to ensure all the pieces are covered, then let it marinate like this for at least 30 minutes (overnight is better). Rotate the container occasionally to ensure all the tofu becomes saturated.

While the tofu marinates, slice the radish, potato, zucchini and onion.

Heat two tablespoons of water in a large pan or wok and sautee the radish for a couple of minutes, until it starts to brown slightly. Add more water as needed to prevent sticking.

Scrape the vegetables to the sides of the pan to create a gap in the center. Add a splash of water in the center, then add the black bean paste to the gap. Let it cook for a minute or two while stirring, then mix the vegetables and black bean paste together.

Add the tofu to the pan along with the excess marinade and stir together.

Add two cups of water to the pan and let it cook with the lid on for about ten minutes.

Once cooked, taste test a piece of radish or potato - if they're fully cooked continue on, otherwise let them cook for another few minutes.

Once the vegetables are cooked, slowly stir in the starch slurry. Keep stirring until it's completely incorporated and the mixture is nice and thick.

Serve with noodles (jjajangmyeon) or rice (jjajangbap), garnished with julienned cucumber.