Jerusalem Artichoke Tuna Tofu Braise (?)

Wash the Jerusalem artichoke thoroughly and slice thinly.

Cut the tofu into bite-sized pieces.

Heat cooking oil in a pan and stir-fry the Jerusalem artichoke first.

When the Jerusalem artichoke is halfway cooked, add the tuna and mix well.

Add the tofu to the pan and spread it out evenly.

Add soy sauce, sugar, minced garlic, and Cheongyang chili pepper (optional), and simmer over medium heat.

When the sauce is almost reduced, finish by sprinkling sesame oil and sesame seeds.