To make the sweet black beans

1. Drain and rinse 1 can of black beans. On a pan on medium high heat, add in the beans and a splash of water.
2. Add in 1 tbsp corn syrup (or other plant syrup), 1 tbsp sugar, 1 tbsp soy sauce. Mix to combine and simmer on low heat until the sauce is thickened.
3. Add more corn syrup if you want it sweeter. Then transfer to a plate, sprinkle with sesame seeds.

To make the Korean gochujang tofu

1. Pat dry the tofu and cut into bite sized pieces. Shallow pan fry the tofu with 1 tbsp oil until all sides are golden. Remove from the pan and set aside.
2. Combine the sauce in a separate bowl: 1 tbsp soy sauce, ½ tbsp gochujang, 1 tbsp rice vinegar, 1 tbsp plant syrup. Pour the sauce into the pan (on low heat).
3. Add the tofu back into the pan. Mix to coat the tofu with the sauce.
4. Transfer the tofu on a plate, sprinkle with sesame seeds and green onions.

To make the Korean dosirak (lunch box):

1. In a lunchbox, add the rice, tofu and black beans.
2. Cut a triangle shape inside the seaweed, then make a smaller triangle with the cut. Place it on the rice, then add the kimchi around the seaweed face.
3. Mix the box or eat as it is. Enjoy!