Gochujang Tofu

Dinner

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Step 1

Drain your tofu and either A) cut into approximately 1" cubes or B) tear into irregular pieces for crispy tofu nuggets. Lay tofu pieces on one half of a clean, lint-free kitchen towel. Fold over the other half of the towel and gently press to remove excess liquid. Leave the tofu to drain for at least 15 minutes.

Step 2

In the meantime, preheat your oven to 425°F and line a baking tray with parchment or a silicone baking mat.

Step 3

Transfer the pressed tofu to a mixing bowl. Drizzle with oil and sprinkle in salt and pepper. Toss until evenly coated. Try to be gentle so that the tofu cubes or nuggets stay intact. I find using a big flexible rubber spatula helps.

Step 4

Sprinkle the cornstarch over the seasoned tofu and once again toss until tofu is evenly coated and there's no dry cornstarch left at the bottom of the bowl.

Step 5

Arrange the tofu on your prepared baking sheet so that the pieces aren't touching. Bake for 15 minutes and give the pieces a flip. Bake for an additional 15-20 minutes, or until the tofu is as crispy as you like it! The time will vary a little depending on how thoroughly you pressed your tofu.

Step 6

While your tofu bakes, put rice onto boil. Measure ingredients for the gochujang sauce. You can measure all the ingredients for your sauce directly into a nonstick skillet. Whisk together.

Step 7

Heat the sauce over medium-high until it begins to bubble. Then reduce heat to low and simmer, stirring often, for about 3-5 minutes, until sugar has dissolved fully and sauce has thickened slightly. Add an extra tablespoon or so of water as needed to thin out the sauce to your preferred consistency.

Step 8

When your tofu is done baking, transfer it to your saucepan and stir to coat. Alternatively, you can serve the crispy tofu with the gochujang sauce on the side.

Step 9

Garnish with fresh sliced scallions and toasted sesame seeds.