Sort ingredients
jspick
QR Code
Listen
Pdf
Tear the 1 lb. firm tofu into bite-sized pieces into a large bowl (I like to do smaller pieces, personally). Add the ¼ cup cornstarch to the bowl and toss gently to coat.
Heat the 2 tablespoons canola oil in a skillet (preferably nonstick) over medium-high heat. Add the cornstarch coated tofu and coat in the oil, then cook until crispy, about 5-10 minutes, tossing occasionally.
Meanwhile, in a small bowl or glass measuring cup, mix the gochujang sauce - stir the 2 tablespoons gochujang, 1 teaspoon toasted sesame oil, 1 tablespoon minced fresh ginger, 2 cloves garlic minced, ¼ cup ketchup, 2 tablespoons soy sauce, 3 tablespoons honey, and the juice and zest of one limetogether.
Once the tofu is cooked and crispy, turn off the heat. Pour in the gochujang sauce and toss to coat - it's already a relatively thick sauce, and the residual heat from the skillet will cause the sauce to thicken fully. Add the ½ cup sliced green onions and ¼ cup chopped fresh cilantro and stir together.
Serve the tofu topped with extra green onions, cilantro, sesame seeds, lime wedges, over cooked white rice.