Step 1

Drain tofu and cut into roughly 3/4″ to 1″ cubes. Lay down a clean kitchen towel and arrange tofu cubes on one half of the towel. Fold the other half of the towel over the tofu and place a cutting board on top to help press out the excess water. Press for 15-20 minutes.

Step 2

Preheat your oven to 425°F and line a baking tray with parchment or a silicone baking mat.

Step 3

Transfer the pressed tofu to a large bowl. Drizzle with olive oil and sprinkle in salt and pepper. Toss until evenly coated. Try to be gentle with the tofu so that the cubes stay intact. I find using a big rubber spatula helps.

Step 4

Sprinkle the cornstarch over the seasoned tofu and once again toss until tofu is evenly coated and there’s no dry cornstarch left at the bottom of the bowl.

Step 5

Arrange the tofu on your prepared baking sheet so that the pieces aren’t touching. Bake for 15 minutes and give the pieces a flip. Bake for an additional 15-20 minutes, or until the tofu is as crispy as you like it! The time will vary a little depending on how thoroughly you pressed your tofu.

Step 6

While your tofu bakes, you can prepare the gochujang sauce.

Step 7

In a saucepan over medium heat, whisk together all ingredients and bring to a gentle simmer.

Step 8

Reduce heat to low and simmer, stirring often, for about 3-5 minutes, until sugar has dissolved fully and sauce has thickened slightly. Remove from heat.

Step 9

Serve crispy tofu hot out of the oven with sauce on the side, or add tofu to a mixing bowl, drizzle on desired amount of sauce, and toss to coat. Garnish as desired and serve.