Gochujang Glazed Crispy Tofu Bites with Kimchi Aioli

Instructions

1. 1

   Drain the tofu and press it to remove excess water. Cut the tofu into 1-inch cubes.

   ~5 min
2. 2

   In a large bowl, toss the tofu cubes with cornstarch until evenly coated.

   ~2 min
3. 3

   Heat the vegetable oil in a large frying pan over medium-high heat. Fry the tofu cubes in batches until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.

   ~15 min
4. 4

   While the tofu is frying, prepare the gochujang glaze. In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, and minced garlic.

   ~3 min
5. 5

   Prepare the kimchi aioli. Finely chop the kimchi and mix it with mayonnaise in another small bowl. Whisk until well combined.

   ~3 min
6. 6

   Once the tofu is fried and drained, return it to the clean frying pan (discard excess oil if needed) over low heat. Pour the gochujang glaze over the tofu and toss gently to coat. Cook for 1-2 minutes until the glaze thickens and coats the tofu.

   ~3 min
7. 7

   Chop the green onions for garnish.

   ~1 min
8. 8

   Arrange the glazed tofu bites on a serving plate. Drizzle with kimchi aioli and sprinkle with chopped green onions.

   ~1 min