Sort ingredients
weberfamily
QR Code
Listen
PdfPrepare the gochujang sauce by whisking all the ingredients together in a small bowl until well combined.
In a large bowl, combine the cornstarch, garlic powder, onion powder, salt and pepper. Add the tofu to the cornstarch mixture and coat gently with your hands.
Heat half of the vegetable oil in a large non-stick skillet over medium-high heat. Check if the oil is hot enough by dropping in a piece of tofu—it should sizzle as soon as it touches the pan. Add half the tofu to the pan (so as not to overcrowd) and pan-fry until crispy and golden. Set the first batch of tofu aside on a paper towel lined with paper towel, then repeat with the remaining vegetable oil and tofu.
Reduce the heat to low and return all of the tofu to the pan. Pour the gochujang sauce over the tofu and stir gently until well coated.
Serve immediately on brown rice and garnish with sliced scallions and sesame seeds.