Serves 3
2 packages of firm or extra firm tofu, drained and cut into 1” cubes
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
¼ cup cornstarch
Spicy Honey Garlic Glaze
2 tablespoons neutral oil
20 cloves garlic minced
4 tablespoons honey, 60ml
2 tablespoon gochujang
4 tablespoons brown sugar
6 tablespoons of Soy Sauce (90 ml)
1/2 cup hot water
Pat the tofu cubes dry with a paper towel to remove excess moisture. Add them to a bowl and season with salt, black pepper, and garlic powder. Add cornstarch and toss the tofu cubes until evenly coated.
In a wok or pan, add 1/4 cup of neutral oil over medium high heat. Add the tofu in a single layer and fry for 2-3 minutes, flipping to crisp up the tofu on all sides. Repeat with the rest of the tofu and remove to a wire rack to drain.
In a pan, add 1 tablespoon of neutral oil over medium high heat. Sauté garlic for 30 seconds then add honey, gochujang, brown sugar, soy sauce, and hot water. Mix to combine and heat until the mixture simmers and thickens enough to coat the back of a spoon. Add the tofu cubes, mix and garnish with scallions and sesame seeds.