Korean sticky gochujang tofu in a wok | 20-minute dinner

Drain the tofu, thoroughly press out excess moisture with paper towels, then cut into even 2 cm cubes.

Toss the tofu cubes in 15 g of cornstarch until every side is coated in a fine white layer – this ensures a perfectly crispy texture when frying.

Prepare the spicy gochujang glaze: in a small bowl, whisk together the gochujang paste, soy sauce, brown sugar, finely grated garlic and ginger, the remaining 5 g of cornstarch, and 60 ml of water until you get a smooth, homogeneous sauce.