Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 16 ounces of firm tofu for 30 minutes to remove excess water, then cut it into 1-inch cubes.

2. 2

   Toss the tofu cubes with 0.5 cup of potato starch until evenly coated, ensuring each piece is dusted.

3. 3

   Heat 4 cups of vegetable oil in a deep pot or wok to 350°F (175°C) and carefully deep-fry the tofu in batches until golden brown and crispy, about 4-6 minutes per batch.

4. 4

   While the tofu fries, combine 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 2 minced garlic cloves, 1 teaspoon of grated fresh ginger, 1 tablespoon of honey, and 2 tablespoons of water in a small saucepan over medium heat, stirring until the sauce thickens slightly.

5. 5

   Remove the fried tofu from the oil using a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.

6. 6

   Once all the tofu is fried, add the crispy tofu cubes to the saucepan with the sauce and gently toss until each piece is thoroughly coated.

7. 7

   Serve the Crispy Gochujang Tofu Bites immediately, garnished with 1 teaspoon of sesame seeds and 2 tablespoons of sliced green onions.