Gochujang Glazed Crispy Tofu Bites with Kimchi Slaw

Instructions

1. 1

   Press the tofu for at least 30 minutes to remove excess water. 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. Set aside.

   ~5 min
3. 3

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

   ~5 min
4. 4

   Heat vegetable oil in a large frying pan over medium-high heat. Carefully add the coated tofu cubes in a single layer, working in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and crispy.

   ~15 min
5. 5

   Using a slotted spoon, remove the fried tofu and drain on paper towels. You can also transfer them to a baking sheet lined with parchment paper and bake at 400°F (200°C) for 10-12 minutes for a less oily alternative.

   ~12 min
6. 6

   In a clean large bowl, combine the thinly sliced Napa cabbage, chopped kimchi, sliced scallions, mayonnaise, and lime juice. Toss to combine and create the kimchi slaw.

   ~10 min
7. 7

   In the same frying pan (or a clean bowl), add the fried tofu back. Pour the gochujang glaze over the tofu and toss gently to coat. Cook for an additional 1-2 minutes over low heat until the glaze thickens and coats the tofu.

   ~3 min
8. 8

   Serve the gochujang glazed tofu bites immediately, topped with sesame seeds, alongside the kimchi slaw.