Step 1

Wrap the tofu in a clean kitchen towel. Press using a heavy cast iron pan or heavy canned goods between two plates for 1 hour. After pressing, remove from the towel and cut into 1" to 1½" cubes.

Step 2

While the tofu presses, make the sauce. In a small saucepan, combine the sesame oil, garlic, and ginger. Heat over low heat for about 30 seconds until fragrant. Add the brown sugar, gochujang, soy sauce, and water. Whisk until well combined. Set aside.

Step 3

Coat the tofu pieces in cornstarch, covering all sides. I like to use a storage container or zip bag for this and then shake off the excess in a strainer.

Step 4

In a large deep sided skillet or cast iron pan, heat the oil over medium-high heat. Drop one tofu piece in the oil to check the temperature. It should be rapidly bubbling on the sides of the tofu. Add the remaining pieces, spreading throughout the pan so they are not touching if possible. Turn the pieces every 2 to 3 minutes, cooking for about 10 minutes until golden brown on all sides. Transfer to paper towels to drain excess oil. In a large bowl toss with the sauce and serve.