I had a block of tofu lying around, so I decided to make these. I had a head of cauliflower to use up so I roasted it with the tofu, but you could use sauteed spinach or grated carrot. There are a couple of options for dipping sauces. I made a quick one with equal parts rice wine vinegar and soy sauce, and a couple of dashes of fish sauce (I am a pescatarian, but miso paste or some dried shiitake mushrooms would be a fine substitution) and a generous drizzle of toasted sesame oil. You could make a creamy gochujang yogurt sauce or use chili oil. Feel free to experiment with sauces, as adding one can really elevate the dish. Also, you can find most of the ingredients in the international section of a grocery store so it is not too exotic.

Ingredients:

• 1 block of extra firm tofu
• 2 tbsp gochujang
• 1 ½ tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp neutral oil
• 3 minced garlic cloves
• 1 in. knob of grated ginger
• 1 tbsp cornstarch
• Rice and other vegetables to serve

Directions:

Press the tofu as much as you can, then cut the tofu into equal-sized cubes. Mix together all other ingredients except the cornstarch, and adjust seasonings to your liking. Add the tofu to the marinade, and let sit for at least 30 minutes and up to 12 hours. Once it is finished marinating, add the cornstarch and mix until there are no clumps of it in the tofu. Preheat the oven to 400 degrees. Arrange all the tofu on a foil-lined sheet tray, and bake for 20 minutes flipping halfway through. You can also broil them for a few minutes to get them extra crispy. To plate, add veggies and some tofu over some rice, and top with sesame seeds and some chili oil.