Spicy Gochujang Tofu

1. 1
   prep

   Press and cube the tofu.

   1.Drain tofu and wrap in a clean kitchen towel.

   2.Place a heavy object on top and press for 10 minutes to remove excess water.

   3.Unwrap and cut tofu into 1-inch cubes.
2. 2
   mix

   Make the gochujang sauce.

   1.In a small bowl, combine gochujang, soy sauce, rice vinegar, sugar, and water.

   2.Whisk until smooth and the sugar dissolves.

   3.Stir in sesame oil and set aside.
3. 3
   fry · ~6 min

   Pan-fry the tofu until golden.

   1.Heat vegetable oil in a large non-stick skillet over medium-high heat.

   2.Add tofu cubes in a single layer and cook undisturbed for 3 minutes.

   3.Flip each piece and cook another 3 minutes until all sides are golden and crisp.

   4.Transfer tofu to a plate and set aside.

   TIPDon't crowd the pan — fry in batches if needed. Crispy tofu needs space to breathe.
4. 4
   saute · ~2 min

   Sauté the aromatics.

   1.In the same skillet, add a tiny splash of oil if the pan is dry.

   2.Add minced garlic and grated ginger and sauté for 30 seconds until fragrant.

   3.Add the white parts of the green onions and cook for 1 minute.
5. 5
   other · ~2 min

   Toss tofu in the gochujang sauce.

   1.Pour the prepared sauce into the skillet and let it bubble for 30 seconds.

   2.Return the fried tofu to the pan.

   3.Gently toss to coat every piece evenly in the glossy sauce.

   4.Cook for 1-2 minutes until the sauce thickens and clings to the tofu.

   TIPKeep the heat at medium. High heat burns the sugar in gochujang and turns the sauce bitter.
6. 6
   garnish

   Garnish and serve.

   1.Transfer to a serving plate.

   2.Sprinkle with sliced green onion tops and toasted sesame seeds.

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