Ingredients:

  • 1 lb extra-firm tofu, drained
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 2 tbsp neutral oil
  • 2 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 clove garlic, minced
  • 1 tsp rice vinegar

Instructions:

  1. Wrap the tofu block in paper towels and press firmly with your palms for 30 seconds to remove surface moisture.
  2. Tear the tofu block into bite-sized, irregular chunks to maximize surface area.
  3. Toss the tofu chunks in a bowl with cornstarch and salt until every jagged edge is lightly dusted.
  4. Add oil to a large non-stick skillet or cast-iron pan over medium-high heat until it shimmers.
  5. Add tofu in a single layer and fry for 3–4 minutes per side until deep golden-brown and firm.
  6. In a small bowl, whisk together gochujang, soy sauce, maple syrup, toasted sesame oil, minced garlic, and rice vinegar until smooth.
  7. Lower the pan heat to medium and pour the sauce directly into the skillet.
  8. Return the tofu to the pan and toss rapidly for 1–2 minutes until the sauce bubbles and thickens into a sticky glaze.