Crispy Gochujang Tofu Stir-Fry with Sesame Broccolini

Ingredients

• 400 g extra-firm tofu
• 3 tbsp cornstarch
• 3 tbsp toasted sesame oil
• 1 bunch broccolini
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp gochujang
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 unit green onions, sliced
• 1 tbsp toasted sesame seeds

Instructions

1. 1

   Press 1 block (400 g) extra-firm tofu between towels under a heavy pan for 15 minutes, then tear into bite-sized craggy pieces.

2. 2

   Toss the tofu with 3 tbsp cornstarch and ½ tsp salt until every surface is dusted.

3. 3

   Heat 3 tbsp toasted sesame oil in a large skillet over medium-high until it shimmers without smoking.

4. 4

   Sear the tofu in a single layer for 3-4 minutes per side, undisturbed, until deeply golden and crispy; transfer to a plate.

5. 5

   In the same pan, add 1 bunch broccolini and stir-fry 4 minutes until charred at the edges but still snappy.

6. 6

   Push the broccolini aside, add 4 minced garlic cloves and 1 tbsp grated ginger, and toast 30 seconds until fragrant.

7. 7

   Whisk together 2 tbsp gochujang, 3 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, and 2 tbsp water; pour into the pan.

8. 8

   Simmer the sauce for 90 seconds until it thickens and coats the back of a spoon.

9. 9

   Return the tofu to the pan and toss gently for 30 seconds to glaze without softening the crust.

10. 10

    Finish with 2 sliced green onions and 1 tbsp toasted sesame seeds off the heat.