Crispy Gochujang Tofu With Broccoli

Steps

1. Remove excess water from tofu: Remove tofu from the package and drain (see tip). Place on a cutting board wrapped in a paper towels or a clean wash cloth. Lay your heaviest [cooking] book on top.
2. Prepare tofu coating. Meanwhile, add the cornstartch, pepper, and salt to a sall bown and whisk to combine.
3. Cook Broccoli. Meanwhile, set a large skillet on medium high with a tablespoon of olive oil. Add the chopped broccoli florrets, seasoning with salt and pepper. Cook until slightly chared on some ends, 3-5 minutes. Transfer broccoli to a plate.
4. Slice and coat the tofu. Slice into 1 inch squares about 1/4 inch thinck. Lay each square in the constartch mix, turn over, then move back to the cutting board or clean surface.
5. Cook tofu: Add another tbsps of olive oil to the skillet, cook the tofu on each side until browned through, 2-4 minutes each side. Transfer to a plate (can be the same as the broccoli).
6. Make the gochujang sauce. Add gochujang paste, soy sauce, maple syrup, garlic, and ginger to a small bowl and whisk to combine.
7. Cook sauce. Set or reduce the skillet to medium heat. Add the gachujang sause, splashing in 3 tablespoons of water. Stir continuously until the sauce thickens, about a minute.
8. Toss everything. Add back the broccoli and tofu. Toss to combine, then remove from heat.
9. Serve: Recommended with rice

Tips

• To help drain the tofu, hold block over the sink vertically, pressing with your hands flat in each side in a 🙏 shape. Press firmly, slowly increasing your pressure and let the water drain out.
• An additional tablespoon of maple syrup may be added if you have a desire for sweeter sauce.