Instructions

1. 1

   Press tofu with paper towels for 10 minutes, then cut into 2.5 cm cubes.

2. 2

   Coat tofu evenly with potato starch in a thin layer.

3. 3

   Pan-fry tofu in oil over medium heat, turning until all sides are crisp.

4. 4

   In another pan, boil gochujang, ketchup, soy sauce, syrup, garlic, and water for 1 minute.

5. 5

   Add crisp tofu to the sauce and toss quickly for 30 seconds to glaze.

6. 6

   Turn off heat, sprinkle sesame seeds, and serve immediately.

Tips

Nutrition (per serving)