Black Garlic and Gochujang Glazed Tofu with Bitter Greens

Instructions

1. 1

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

   ~5 min
2. 2

   In a small bowl, mash the black garlic cloves into a paste. Add gochujang, soy sauce, sesame oil, rice vinegar, and maple syrup (if using). Stir well to combine into a glaze.

   ~5 min
3. 3

   Heat vegetable oil in a frying pan over medium-high heat. Add tofu cubes and cook until golden brown and slightly crispy on all sides, about 8-10 minutes.

   ~10 min
4. 4

   Reduce heat to medium. Pour the black garlic and gochujang glaze over the tofu, tossing to coat evenly. Cook for another 2-3 minutes until the glaze thickens and coats the tofu.

   ~3 min
5. 5

   In a separate pan or the same pan after removing the tofu, add a little more vegetable oil if needed. Mince the fresh garlic and sauté for 30 seconds until fragrant.

   ~1 min
6. 6

   Add the mixed bitter greens to the pan. Season with salt and pepper. Sauté until wilted but still slightly firm, about 3-5 minutes.

   ~5 min
7. 7

   Serve the glazed tofu immediately over the sautéed bitter greens. Garnish with extra sesame seeds if desired.