Gochujang Glazed Crispy Tofu Bites with Kimchi Dust

Instructions

1. 1

   Press the extra-firm tofu for at least 30 minutes to remove as much water as possible. Cut the pressed tofu into 1-inch cubes.

   ~30 min
2. 2

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

   ~2 min
3. 3

   Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the coated tofu in a single layer, working in batches if necessary, and fry until golden brown and crispy on all sides. This will take approximately 10-12 minutes per batch.

   ~12 min
4. 4

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

   ~3 min
5. 5

   Mince the garlic and grate the ginger. Add them to the gochujang glaze and whisk to combine.

   ~2 min
6. 6

   Once the tofu is crispy, remove it from the skillet and place on a paper towel-lined plate to drain excess oil.

   ~1 min
7. 7

   Return the skillet to medium heat. Pour the gochujang glaze into the skillet and cook for 1-2 minutes, stirring constantly, until it thickens slightly.

   ~2 min
8. 8

   Add the crispy tofu back into the skillet with the glaze. Toss gently to coat each piece evenly. Cook for another 1-2 minutes, allowing the glaze to adhere.

   ~2 min
9. 9

   If using, place the dried kimchi flakes into a food processor and pulse until finely ground into a dust. Alternatively, you can finely chop them with a knife.

   ~3 min
10. 10

    Transfer the glazed tofu bites to a serving plate. Sprinkle generously with the kimchi dust (if using), toasted sesame seeds, and thinly sliced green onions.

    ~2 min