Gochujang Glazed Crispy Tofu Skewers with Kimchi Dust

Instructions

1. 1

   Press the tofu 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

   In a medium bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and 2 tablespoons of water to create the glaze. Set aside.

   ~5 min
4. 4

   If using whole dried kimchi, pulse them in a food processor or chop finely to create kimchi powder. Set aside.

   ~1 min
5. 5

   Heat 3 tablespoons of neutral cooking oil in a large frying pan over medium-high heat.

   ~3 min
6. 6

   Carefully add the cornstarch-coated tofu cubes to the hot pan in a single layer. Fry for about 4-5 minutes per side, until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.

   ~15 min
7. 7

   Remove the fried tofu from the pan and place on a paper towel-lined baking sheet.

   ~1 min
8. 8

   Pour the prepared gochujang glaze over the crispy tofu. Toss gently to ensure all tofu cubes are well coated.

   ~2 min
9. 9

   Skewer the glazed tofu cubes onto skewers.

   ~5 min
10. 10

    Drizzle any remaining glaze over the skewers.

    ~1 min
11. 11

    Sprinkle the kimchi dust generously over the tofu skewers.

    ~1 min
12. 12

    Garnish with toasted sesame seeds and sliced green onions before serving.

    ~2 min