Crispy Gochujang Korean Tofu

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

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

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

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. 

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

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

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. 

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. 

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