Spicy Korean Fried Tofu Bites

Press the tofu for at least 30 minutes to remove excess water. You can do this by wrapping it in paper towels and placing a heavy object on top.

Cut the pressed tofu into 1-inch cubes.

In a bowl, toss the tofu cubes with cornstarch until evenly coated.

Heat vegetable oil in a large non-stick pan over medium-high heat.

Add the tofu cubes to the pan in a single layer, being careful not to overcrowd. Fry for about 3-4 minutes per side, until golden brown and crispy.

While the tofu is frying, prepare the sauce. In a separate bowl, whisk together gochujang, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger.

Once the tofu is crispy, remove it from the pan and set aside. Drain excess oil if needed.

Add the sauce to the pan and heat over medium heat. Cook for 1-2 minutes, until the sauce thickens slightly.

Add the fried tofu to the pan and toss to coat evenly with the sauce.

Remove from heat and garnish with sesame seeds and sliced green onions.

Serve immediately and enjoy!