Ingredients:

  • 1 block (14–16 oz) Extra-Firm Tofu (pressed)
  • 3 tablespoons Cornstarch or Potato Starch
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 cup Neutral Cooking Oil (plus more if needed, e.g., Grapeseed, Canola)
  • 3 tablespoons Gochujang (Korean Chilli Paste)
  • 2 tablespoons Soy Sauce (or Tamari for GF)
  • 1 tablespoon Rice Vinegar (unseasoned)
  • 2 tablespoons Maple Syrup (or Honey)
  • 1 teaspoon Fresh Ginger (finely grated)
  • 2 cloves Garlic (minced)
  • 1/4 cup Water or Vegetable Stock
  • 1/2 teaspoon Toasted Sesame Oil
  • Toasted Sesame Seeds (for garnish)
  • Spring Onions (scallions, thinly sliced, for garnish)

Instructions:

  1. Press the tofu for at least 30 minutes (ideally 1 hour) to remove excess moisture. Cut the pressed tofu block into 1-inch cubes. In a medium bowl, gently toss the tofu cubes with the cornstarch and salt until fully coated.
  2. Heat the 1/4 cup of neutral oil in a large frying pan over medium-high heat until shimmering. Add the coated tofu cubes (work in batches if necessary) and fry for 4–6 minutes, turning occasionally, until the cubes are golden brown and crispy on all sides. Remove the crispy tofu and place it on a paper towel-lined plate to drain. Remove any remaining oil from the pan.
  3. In the now-empty frying pan, combine the Gochujang, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and water/stock. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Simmer gently for 2–3 minutes, stirring constantly, until the sauce thickens and becomes glossy and sticky. Turn off the heat and stir in the toasted sesame oil.
  4. Add the crispy tofu back into the pan with the glaze. Gently toss or fold the cubes until they are evenly coated in the sticky sauce. Transfer immediately to a serving dish and garnish generously with toasted sesame seeds and sliced spring onions. Serve piping hot.