Double-dredged Tofu with Gochujang Glaze

I loved the spicy miso variety a lot that  I used it to create a gochujang glaze, and slathered it over a few remarkable crispy tofu that I created by using double dredging it.

I had so much amusing trying out and perfecting this recipe, and am so excited to share it here with you!

INGREDIENTS

FOR THE TOFU

• 2 teaspoons coconut vinegar
• 1 cup white rice flour
• 2 teaspoons onion powder
• 1 cup cornstarch
• 14 ounces package of firm tofu, sliced into 8 pieces
• 1 cup unsweetened soy milk
• 1 teaspoon white or black pepper
• 1 teaspoon salt
• 2 teaspoons garlic powder
• canola, grapeseed or vegetable oil, for frying

FOR THE GOCHUJANG GLAZE

• 1 TB ginger, finely minced
• 2/3 cup brown sugar
• 1 TB garlic, finely minced
• 2/3 cup rice vinegar
• 1 TB toasted sesame oil
• 4 TB water
• 1/2 cup Chung Jung One brand Spicy Miso Gochujang Sauce

TO FINISH

• 1/3 cup crushed peanuts
• 4 scallions, sliced
• 1 TB each of black and white sesame seeds

INSTRUCTIONS

1. reduce the tofu in 1/2, then those halves into halves to make four slabs. Then cut each of these slabs in half to make 8 chunky cubes. Set apart. 
2. Whisk together the soymilk and coconut vinegar in a tumbler pyrex. area the tofu cubes into the combination and turn to coat. 
3. combine the subsequent 6 elements in another glass pyrex. Set apart. 
4. next, make your gochujang glaze by way of warming the sesame oil over medium low heat in a medium-sized saucepan. add within the garlic and ginger and allow to melt for five-6 minutes. To keep it from browning however to allow it to soften, add a tablespoon of water every 2 minutes or so. 
5. upload within the brown sugar and stir until liquefied. add the vinegar and gochujang and stir. lessen the warmth to low and permit to simmer and decrease for 20 minutes, stirring it as had to prevent the bottom from burning. take away from the heat. it'll thicken barely as it cools. 
6. return for your tofu. place several inches of oil right into a heavy pot (i exploit a small forged iron pot) over medium-excessive warmth for numerous minutes. you are geared up to fry when the oil reaches 375 stages or whilst a chopstick inserted into the oil bureaucracy bubbles around it right now. 
7. Now you are going to double-dredge your tofu! vicinity the tofu into the flour combination, coating nicely. Then deliver the tofu a short however thorough dunk back into the soymilk, then coat it again well with the flour combination. running in batches, fry till golden all over, approximately three minutes. switch to paper towels to drain whilst you fry the relaxation of your tofu. 
8. to finish, lightly toss the tofu with the gochujang glaze. top with the scallions, beaten peanuts and sesame seeds. Serve right away with the leftover glaze at the facet.