Sort ingredients
sereneosl
QR Code
Listen
Pdf
Cut the tofu. Rinse the tofu under cold and pat it dry with kitchen paper towels. Slice the tofu into 12 pieces of about 2×1¼ inches (5×3 cm) and around ⅔-inch (1.7 cm) thick.
Season it. Transfer the sliced tofu to a bowl. Pour in the soy sauce and toasted sesame oil and toss to coat the tofu with the sauce. Let it sit for 10 minutes.
Coat with cornstarch. Add the cornstarch to a bowl or deep plate. Working with one piece of tofu at a time, dip it into the cornstarch and toss to coat it evenly. Shake to remove excess cornstarch and transfer to a baking sheet lined with parchment paper. Repeat with the remaining tofu.
Bake. Next, bake the tofu for 25 minutes, flipping it once halfway through baking until it is evenly golden brown. Note: Some pieces of tofu may still have visible cornstarch – that’s fine, don’t stress it. Remove from the oven and set aside.
Make the sauce. In a small bowl, stir together the gochujang, maple syrup, soy sauce, and minced garlic.
Cook the sauce. Add the sauce and the water to a non-stick skillet. Bring to a simmer and cook it for about 1 minute.
Add the tofu. Then, add the tofu and cook for 6-8 minutes over medium heat, stirring regularly until the sauce has thickened and the tofu has absorbed most of the sauce. Top with chopped green onions and a sprinkle of sesame seeds and serve immediately!