Crispy cornstarch-coated tofu tossed in a sticky, sweet, and spicy gochujang glaze. Even meat-lovers won't miss the chicken with this one!
30m
Cook
4
Serves
Asian
Style
Ingredients
- 450 g Extra firm tofu, 1-inch cubes
- 0.25 cup Cornstarch
- 1 tsp Kosher salt
- 0.5 pinch Black pepper
- 0.5 tsp Garlic powder
- 0.5 cup Neutral oil (for frying)
- 10 clove Garlic, minced
- 2 tbsp Honey
- 1 tbsp Gochujang (Korean chili paste)
- 2 tbsp Brown sugar
- 3 tbsp Soy sauce (low sodium)
- 0.25 cup Hot water
Instrucstions
Pat the tofu cubes completely dry with paper towels (moisture is the enemy of crispiness).
In a large bowl, season tofu with salt, pepper, and garlic powder. Sprinkle with cornstarch and toss until evenly coated.
Heat oil in a wok or large pan over medium-high heat. Fry tofu in a single layer for 2-3 minutes per side until golden and crisp. Drain on a wire rack.
Remove most oil from the pan, leaving about 1 tbsp. Sauté minced garlic for 30 seconds until fragrant.
Add honey, gochujang, brown sugar, soy sauce, and hot water. Simmer until the sauce thickens enough to coat the back of a spoon.
Add the crispy tofu back to the pan and toss quickly to glaze every piece. Garnish with scallions and sesame seeds if desired.