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crispy gochujang korean tofu


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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4


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Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

Remove the tofu from the package and drain off the excess liquid. Wrap in a towel and lightly press to absorb the liquid.

Step 3

Cut into about 1 inch cubes and add to a bowl.

Step 4

Toss with the soy sauce, then cornstarch, then breadcrumbs until well coated.

Step 5

Place on a baking sheet lined with parchment paper and try to ensure no pieces of tofu touch each other. This helps it get crispier.

Step 6

Bake for 25 minutes, then turn off the oven and let sit an additional 5 minutes.

Step 7

Meanwhile, whisk together all ingredients aside from the water/cornstarch for the sauce in a small pot.

Step 8

Whisk together the cornstarch and water in a small bowl and add to the pot. Whisk, then heat over low/medium heat until the sauce starts to bubble and thicken. Remove from the heat to let it thicken further.

Step 9

When the tofu is done, let cool for 5 minutes, then transfer to a bowl. Toss with half of the sauce (reserve the rest for serving) until well coated.

Step 10

I served mine with rice, cucumber, carrot, avocado and sesame seeds. Also delicious with broccoli or just as is!

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