Crispy Gochujang Tofu Rice Bowl

• 14 oz extra-firm tofu
• 2 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 clove garlic
• 2 tbsp cornstarch
• 3 cup cooked white rice
• 1 medium cucumber
• 3 green onion

Instructions

1. 1

   Press the tofu for 10 minutes, then cut into bite-sized cubes and toss with cornstarch until coated.

2. 2

   Pan-fry the tofu in a little oil over medium-high heat until golden and crisp on all sides, about 8 minutes.

3. 3

   Whisk together gochujang, soy sauce, maple syrup, rice vinegar, and minced garlic in a small bowl.

4. 4

   Pour the sauce over the crispy tofu and toss for 2 minutes until sticky and glossy.

5. 5

   Thinly slice the cucumber and toss with a splash of rice vinegar for a quick pickle.

6. 6

   Divide rice among bowls and top with the glazed tofu and pickled cucumbers.

7. 7

   Garnish with sliced green onion and sesame seeds before serving.