Step 1: Prepare the Tofu

• Remove the tofu from its package and drain well.
• Wrap it in a clean kitchen towel and gently press to remove excess moisture.
• Cut into 1-inch cubes and place in a mixing bowl.

Step 2: Coat the Tofu

• Toss the tofu cubes first with the tamari or soy sauce.
• Add the cornstarch and gently mix to coat each piece evenly.
• Finish by tossing with breadcrumbs for extra crunch.

Tip: Ensure each tofu cube is coated and spaced apart on the baking sheet for optimal crispiness.

Step 3: Bake the Tofu

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper and arrange the tofu cubes in a single layer.
• Bake for 25 minutes, then turn off the oven and leave the tofu inside for another 5 minutes for extra crispiness.

Step 4: Make the Gochujang Sauce

• In a small pot, whisk together all sauce ingredients except the cornstarch and water.
• In a separate bowl, mix the cornstarch and water into a slurry.
• Add the slurry to the sauce and whisk over low-medium heat until it begins to bubble and thicken.
• Remove from heat and let it thicken further as it cools.

Step 5: Toss and Serve

• Once the tofu has cooled slightly, transfer it to a bowl and toss with half of the sauce (reserve the rest for drizzling).
• Serve over rice, noodles, or salad with your favorite toppings: sliced cucumber, carrot ribbons, avocado, sesame seeds, or steamed broccoli.