Gochujang Crispy Tofu Bowls

• a 14-oz block of extra-firm tofu, drained and pressed14 oz extra-firm tofu, drained and pressed
• a handful of cornstarch1/4 cup cornstarch
• a couple glugs of neutral oil for frying3 tbsp neutral oil
• 3 cloves of garlic, minced3 garlics, minced
• a thumb of fresh ginger, grated1 tbsp fresh ginger, grated
• a couple big spoonfuls of gochujang3 tbsp gochujang
• a glug of soy sauce2 tbsp soy saucea glug of tamari2 tbsp tamari — use certified gluten-free tamari for the same salty depth
• a glug of maple syrup2 tbsp maple syrup
• a splash of rice vinegar1 tbsp rice vinegar
• a splash of toasted sesame oil1 tsp toasted sesame oil
• a splash of water2 tbsp water
• enough rice for 4 bowls (about 1 1/2 cups dry)1 1/2 cups white rice
• a couple scallions, sliced2 scallions, sliced
• a sprinkle of toasted sesame seeds1 tbsp sesame seeds, toasted

Steps

1. Cook the rice and keep it warm. Press the tofu between paper towels or a clean cloth for about 10 minutes, then cut it into 1-inch cubes.
2. Toss the pressed tofu cubes with the cornstarch until every piece has a light, even coating.
3. Heat the oil in a large nonstick or cast-iron skillet over medium-high heat. Lay the tofu in a single layer and fry, turning every couple of minutes, until golden and crisp all over, 8 to 10 minutes. Move it to a plate.
4. Lower the heat to medium. Add the garlic and ginger to the same pan and stir for 30 seconds, until fragrant.
5. Whisk the gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, and water together, then pour it into the pan. Simmer 1 to 2 minutes, until it thickens and looks glossy.
6. Return the tofu to the pan and toss for about 1 minute, until every piece is coated in the glaze.
7. Spoon rice into bowls, pile the tofu on top, and finish with scallions and toasted sesame seeds.