Gochujang Glazed Tofu with Bitter Greens Salad

Instructions

1. 1

   Press the tofu to remove excess water. Cut the tofu into 1-inch cubes.

   ~5 min
2. 2

   In a medium bowl, whisk together gochujang, soy sauce, honey, rice vinegar, and 1 teaspoon of sesame oil for the glaze. Mince the garlic and grate the ginger, then stir them into the glaze. Set aside.

   ~3 min
3. 3

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

   ~2 min
4. 4

   Heat 2 tablespoons of vegetable oil in a frying pan over medium-high heat. Add the tofu in a single layer and cook for 3-4 minutes per side, until golden brown and crispy.

   ~10 min
5. 5

   Reduce heat to medium-low. Pour the gochujang glaze over the crispy tofu and toss to coat. Cook for another 1-2 minutes until the glaze thickens and coats the tofu.

   ~2 min
6. 6

   While the tofu is cooking, prepare the salad. Thinly slice the cucumber and carrot.

   ~3 min
7. 7

   In a small bowl, whisk together all ingredients for the dressing: sesame oil, rice vinegar, soy sauce, grated ginger, and honey.

   ~1 min
8. 8

   In a large bowl, combine the mixed greens, cucumber, and carrot. Toss with the dressing just before serving.

   ~1 min
9. 9

   Serve the gochujang glazed tofu over the bitter greens salad. Sprinkle with toasted sesame seeds.