Crispy Gochujang Korean Tofu

Ingredients

• 14 oz extra-firm tofu, drained and torn into bite-sized chunks
• 3 tbsp cornstarch
• 1/2 tsp fine sea salt
• 1/2 tsp garlic powder
• 1 tbsp neutral oil
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp toasted sesame oil
• 1 clove garlic, finely grated
• 1 tsp fresh ginger, grated

Instructions

1. 1

   Drain the tofu and pat the block dry with a paper towel. Tear the tofu into irregular, bite-sized chunks to maximize surface area.

2. 2

   Place tofu chunks in a large mixing bowl or zip-top bag with cornstarch, salt, and garlic powder. Shake vigorously until every piece is thoroughly coated in a matte white powder.

3. 3

   Heat oil in a skillet over medium-high heat. Place tofu in the pan in a single layer. Cook for about 8-10 minutes, turning occasionally until every side is golden brown and feels firm.

4. 4

   In a small bowl, whisk together gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, grated garlic, and ginger.

5. 5

   Pour the gochujang mixture over the tofu and toss immediately. Stir for 1-2 minutes until the sauce bubbles and turns into a velvety, glossy coating.