Ingredients
b
1 block medium firm tofu
K
Kosher salt
F
For the Sauce:
b
1 tsp butter
g
3 cloves garlic (diced)
g
1 ½ tbsp gochujang
s
1 tbsp soy sauce
h
1 ½ tbsp honey
s
1 tsp sesame oil
w
¼ cup water
F
For the Topping:
S
Sesame seeds
G
Green onions
Directions
1
Take tofu out of package and pat dry.
b
1 block medium firm tofu
2
Cut into desired sized cubes. (I cut mine about 1-1.5 inches.)
3
Pat dry the tofu then season each piece with a pinch of salt. (The salt will help draw out more moisture.)
K
Kosher salt
4
Place tofu over a wire rack and set in fridge for an hour or until ready to fry.
5
For the Sauce:
1
Fry the garlic in butter until fragrant, then add gochujang, soy sauce, honey, sesame oil, and water. Simmer for 3 minutes or until desired consistency.
g
3 cloves garlic (diced)
b
1 tsp butter
g
1 ½ tbsp gochujang
s
1 tbsp soy sauce
h
1 ½ tbsp honey
s
1 tsp sesame oil
w
¼ cup water
2
Pre-heat oil to 350°F, then pat dry each piece of tofu again before carefully dropping them into the hot oil. Gently separate the pieces if they start to stick together.
3
Once golden brown (5-10 minutes), remove tofu from oil and immediately coat in the sauce to retain as much crispiness as possible.
4
For the Topping:
1
Top with sesame seeds and green onions.
S
Sesame seeds
G
Green onions
