14 ounces package of firm tofu, sliced into 8 pieces
1 cup unsweetened soy milk
2 teaspoons coconut vinegar
1 cup cornstarch
1 cup white rice flour
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon white or black pepper
1 teaspoon salt
canola, grapeseed or vegetable oil, for frying
FOR THE GOCHUJANG GLAZE
1 TB toasted sesame oil
1 TB garlic, finely minced
1 TB ginger, finely minced
4 TB water
2/3 cup brown sugar
2/3 cup rice vinegar
1/2 cup Chung Jung One brand Spicy Miso Gochujang Sauce
4 scallions, sliced
1/3 cup crushed peanuts
1 TB each of black and white sesame seeds
Cut the tofu in half, then those halves into halves to make 4 slabs. Then cut each of those slabs in half to make 8 chunky cubes. Set aside.
Whisk together the soymilk and coconut vinegar in a glass pyrex. Place the tofu cubes into the mixture and turn to coat.
Combine the next 6 ingredients in another glass pyrex. Set aside.
Next, make your gochujang glaze by warming the sesame oil over medium low heat in a medium-sized saucepan. Add in the garlic and ginger and allow to soften for 5-6 minutes. To keep it from browning but to allow it to soften, add a tablespoon of water every 2 minutes or so.
Add in the brown sugar and stir until liquefied. Add the vinegar and gochujang and stir. Reduce the heat to low and allow to simmer and reduce for 20 minutes, stirring it as needed to prevent the bottom from burning. Remove from the heat. It will thicken slightly as it cools.
Return to your tofu. Place several inches of oil into a heavy pot (I use a small cast iron pot) over medium-high heat for several minutes. You are ready to fry when the oil reaches 375 degrees or when a chopstick inserted into the oil forms bubbles around it immediately.
Now you are going to double-dredge your tofu! Place the tofu into the flour mixture, coating well. Then give the tofu a quick but thorough dunk back into the soymilk, then coat it again well with the flour mixture. Working in batches, fry until golden all over, about 3 minutes. Transfer to paper towels to drain while you fry the rest of your tofu.
To finish, gently toss the tofu with the gochujang glaze. Top with the scallions, crushed peanuts and sesame seeds. Serve immediately with the leftover glaze on the side.
Recipe by Olives for Dinner at https://olivesfordinner.com/2016/07/double-dredged-tofu-with-gochujang-glaze-a-giveaway-from-chung-jung-one.html