Spicy Gochujang Tofu (Korean Inspired)

Drain the block of extra-firm tofu and use your favorite method to press out the excess moisture for at least 15 minutes. I like to use my tofu press.

Cut the tofu into cubes or tear it into bite-sized pieces and add them to a bowl.

Drizzle vegetable oil over the tofu pieces. Sprinkle on salt and black pepper (to preference). Toss to evenly coat.

The tofu can be a bit delicate, so a flexible rubber spatula can be helpful to gently toss without the tofu crumbling too much. Alternatively, if you have a container with a lid, you can gently shake to coat.

Sprinkle the cornstarch (or potato starch) over the seasoned tofu. Again, gently toss or shake to coat.

Preheat oven to 425°F. (You can do this while pressing your tofu.)

Arrange the coated tofu pieces on a baking sheet in one layer so they aren't touching. (You can line your baking sheet with parchment or a silicone mat for easier cleanup, but it isn't strictly necessary.)

Bake for 15 minutes, then remove the baking sheet from the oven and give the tofu pieces a toss. Bake for another 15-20 minutes. Exact time can vary based on your particular oven, as well as how long you pressed your tofu. (It will brown a bit faster if you pressed it very thoroughly.) Keep an eye on it and add extra time as needed, in 1-2 minute increments, until the tofu is golden brown and crispy.

If needed, spray or brush the bottom of your air fryer basket with oil to help prevent sticking.

Transfer the tofu pieces into the basket of your air fryer. It's best if you can keep the pieces in one layer with just a little bit of space in between them (so they don't stick together), but it's okay if they overlap a little.

Air fry for 18-20 minutes at 400°F, or until golden brown and crispy. Give the air fryer basket a shake every 5 minutes or so to help it crisp up more evenly.

Important: Each model of air fryer will work a little differently. Check on the tofu periodically as it cooks to make sure it doesn't overly brown. The tofu may also require extra time if it wasn't thoroughly pressed. Add extra cook time (1-2 minutes at a time) to achieve the perfect level of crispiness.

Measure gochujang, ketchup, mirin, rice vinegar, 1 tablespoon soy sauce, brown sugar, and minced garlic into a skillet. (Gochujang can vary in sodium levels depending on the brand, so I recommend starting with only 1 tablespoon soy sauce and adding more later if needed.) Whisk together, adding in a few tablespoons of water as needed to dissolve the gochujang.

Heat the sauce over medium-high until it begins to bubble. Then reduce heat to low and simmer, stirring often, for about 3-5 minutes, until sugar has dissolved fully and sauce has thickened.

Give the sauce a taste and add the extra 1 tablespoon soy sauce if needed. Add an extra splash of water if needed to thin out the consistency, or simmer for an extra minute to thicken it.

Add in the crispy tofu along with the toasted sesame oil and toss to coat.

I love to serve this Gochujang Tofu with steamed white rice and veggies. Garnish with fresh sliced scallions and toasted sesame seeds.