Step 1

Start by preparing the tofu. If desired, freeze the tofu and then defrost it to achieve a meatier texture. Cut the tofu into bite-sized cubes.

Step 2

Heat a non-stick pan on the stove on medium-high heat.

Step 3

Coat the tofu cubes in cornstarch, ensuring they are evenly coated.

Step 4

Add oil to the heated pan for shallow frying. Alternatively, you can bake or air fry the tofu if preferred until golden and slightly crispy on the outside.

Step 5

Place the coated tofu cubes in the pan, separating them to prevent sticking. Fry the tofu until it turns golden and crispy, flipping it occasionally. Add more oil if needed.

Step 6

While the tofu is cooking, prepare the sauce. In a bowl, combine gochujang, agave nectar (or preferred sweetener), ketchup, onion powder, garlic powder, and a few tablespoons of water. Optional: Add a small amount of cinnamon for additional flavour.

Step 7

Mix the sauce until well combined. Adjust the thickness by adding more water if desired.

Step 8

Once the tofu is cooked and crispy, remove it from the heat. Pour the prepared sauce over the tofu, ensuring it is well-coated. If necessary, you can thin the sauce further with water.

Step 9

Serve the gochujang tofu over rice and garnish with sesame seeds and chopped green onions for added flavour and visual appeal. Enjoy!