Ingredients
Equipment
Method
Step-by-Step Instructions
- In a medium bowl, whisk together gochujang, grated garlic, maple syrup, tamari, and rice vinegar until smooth. Set aside.
- Break the tofu into bite-sized pieces, coat with cornstarch and nutritional yeast in a mixing bowl.
- Heat avocado oil in a large nonstick pan over medium-high heat until shimmering.
- Add coated tofu pieces to the hot pan in a single layer and cook for 7-10 minutes until golden brown and crispy.
- Reduce heat to medium, pour the sauce over the crispy tofu and gently toss for about 1 minute.
- Remove from heat, transfer to a serving dish, and garnish with green onions and sesame seeds. Serve hot.
Nutrition
Notes
Ensure tofu is well-patted dry and do not overcrowd in the pan for best results.
