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