Gochujang Butter Tofu with Charred Scallions

Steps

1. Start the rice. Pat the pressed tofu dry and cut into 1-inch cubes. Toss in a bowl with the cornstarch and salt until every side is coated.
2. Heat a large nonstick or cast-iron skillet over high heat. Add the scallions with 1 tsp oil and cook 2–3 minutes, turning once, until blistered and charred in spots. Transfer to a cutting board and cut into 2-inch lengths.
3. Add the remaining oil to the skillet over medium-high heat. When it shimmers, add the tofu in a single layer and fry 8–10 minutes, turning every 2 minutes, until all sides are crisp and golden. Transfer to a plate.
4. In a small bowl, whisk the gochujang, honey, soy sauce, rice vinegar and water until smooth.
5. Lower the heat to medium and wipe out any burnt bits. Melt the butter, add the garlic and cook 30 seconds until fragrant. Pour in the gochujang mixture and simmer 1 minute, stirring, until glossy and slightly thickened.
6. Return the tofu to the pan and toss 30–60 seconds until every cube is lacquered. Serve over rice with the charred scallions and a sprinkle of sesame seeds.

Kitchen tip

Press the tofu: wrap the block in a clean towel, set a heavy pan on top and leave it 10 minutes. Drier tofu fries crisper and absorbs more glaze. Add the tofu back to the sauce at the very last moment and serve right away so the crust stays crunchy. Gochujang brands vary a lot in heat and sweetness, so taste the glaze and adjust with more honey or vinegar. For a vegan version, swap the butter for vegan butter and the honey for maple syrup.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.