Ingredients
- 2 tablespoons Gochujang Korean chili paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil for frying
- 1 block 16 ounces extra-firm tofu, pressed and cubed
- Sliced green onions for garnish
- Toasted sesame seeds for garnish
Instructions
- To create the sauce, whisk together gochujang, soy sauce, sesame oil, maple syrup, garlic, ginger, rice vinegar, water, and cornstarch in a bowl.
- Heat vegetable oil in a pan over medium heat. Add tofu cubes and fry until golden brown on all sides, about 5-7 minutes.
- Pour the sauce over the fried tofu. Stir well to coat all pieces. Cook for another 5-8 minutes until the sauce thickens.
- Serve the gochujang tofu garnished with sliced green onions and toasted sesame seeds.
