Korean Fried Tofu

Makes 3 portions

Ingredients

1 package extra firm tofu, drained
1/4 tsp salt
1/3 cup corn starch
1/2 tsp black pepper

For sauce
4 tbsp gochujang
2 tbsp oyster sauce
1 tbsp water
2 tsp rice wine vinegar
1 tbsp ketchup
2 tsp fish sauce
1 tsp grated ginger
1 tsp grated garlic
1 tsp white sesame seeds
1 tsp black sesame seeds

Directions

1. Preheat oven to 400F
2. Whisk together corn starch, pepper, and salt in a mixing bowl.
3. Dredge tofu through corn starch mixture
4. Line baking sheet with foil and oil the sheet lightly
5. Place tofu on sheet and cook in oven 35 minutes. Turn tofu over after 20 minutes.
6. Take tofu out and drizzle with 1/3 of the sauce. Cook 5 more minutes
7. Remove from oven and toss with rest of sauce.
8. Sprinkle with sesame seeds and enjoy

Served with crispy kale, quick pickled carrots and red onion, and barley.

Crispy kale: Heat skillet over medium-high heat with oil and salt. Place kale in skillet and cover. Cook for 10 minutes or until crispy, stirring half way through.

Adapted from Julia’s Korean-Fried Chicken