Peanut Butter Ramen with Crispy Korean Tofu

Cut the tofu in half lengthwise, then tear it into bite-sized pieces or cut into cubes. Thoroughly pat dry with paper towels to remove excess moisture. Sprinkle with cornstarch and toss to coat each piece evenly. Heat sesame oil in a pan and fry the tofu on all sides until golden brown and crispy.

In a small bowl, mix 2 tablespoons of gochujang paste, 1 tablespoon of soy sauce, and 1 tablespoon of maple syrup. Add the fried tofu and toss thoroughly to coat evenly with the glaze.

Peel and finely chop the garlic and ginger. Heat sesame oil in a pot and sauté the garlic and ginger.