# What You Need:
→ Tofu
01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 2 tbsp neutral oil (canola or sunflower)
→ Sauce
05 - 2 tbsp gochujang (Korean chili paste)
06 - 2 tbsp honey
07 - 1 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp sesame oil
10 - 2 cloves garlic, minced
11 - 1 tsp grated fresh ginger
12 - 2 tbsp water
→ Garnish
13 - 1 tbsp toasted sesame seeds
14 - 2 green onions, thinly sliced
# How-To:
01 - Press tofu for at least 10 minutes to remove excess moisture. Cut into 3/4 inch cubes.
02 - Toss tofu cubes with cornstarch and salt until evenly coated.
03 - Heat neutral oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Remove tofu and set aside.
04 - In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water until combined.
05 - Pour sauce into the skillet and bring to a simmer over medium heat. Cook for 2 to 3 minutes until slightly thickened.
06 - Return tofu to the skillet and toss to coat evenly in the sauce. Cook for an additional 2 minutes until sauce becomes sticky and glossy.
07 - Transfer tofu to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot as an appetizer or over steamed rice.
