Honey Gochujang Tofu Cubes

# What You Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cubed

02 - 2 tbsp cornstarch

03 - 1/2 tsp salt

04 - 2 tbsp neutral oil (canola or sunflower)

→ Sauce

05 - 2 tbsp gochujang (Korean chili paste)

06 - 2 tbsp honey

07 - 1 tbsp soy sauce

08 - 1 tbsp rice vinegar

09 - 1 tbsp sesame oil

10 - 2 cloves garlic, minced

11 - 1 tsp fresh ginger, grated

12 - 2 tbsp water

→ Garnish

13 - 1 tbsp toasted sesame seeds

14 - 2 green onions, thinly sliced

# How-To Steps:

01 - Press tofu for at least 10 minutes to remove moisture. Cut into 3/4-inch cubes.

02 - Toss tofu cubes with cornstarch and salt until evenly coated.

03 - Heat neutral oil in a large non-stick skillet over medium-high heat. Cook tofu, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Remove and set aside.

04 - Whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water in a small bowl.

05 - Pour sauce into the skillet used for tofu. Bring to a simmer over medium heat and cook for 2 to 3 minutes until slightly thickened.

06 - Return tofu to the skillet and toss to coat evenly with the sauce. Cook for an additional 2 minutes until the glaze is sticky and glossy.

07 - Transfer tofu to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot, alone or over steamed rice.

# Expert Tips:

01 -

The contrast of crispy edges with a sticky, glossy glaze feels indulgent but takes less time than ordering takeout.
It works equally well as a standalone appetizer or tucked over rice when you need something filling without fuss.

02 -

Don't skip pressing the tofu—I learned this the hard way when a batch turned out soft and sad instead of crispy and alive.
Taste your sauce before it goes into the pan; if it's not balanced on the spoon, it won't be balanced in the dish, and this is your chance to adjust gochujang or honey.

03 -