Mother in Law’s Crispy Gochujang Tofu

Pat tofu dry. Combine the corn starch and salt in a small
bowl and toss tofu to coat.
In a pan set over medium-high heat, heat 1 tbsp oil, or
just enough to coat the pan. Gently fry the cubes of tofu
in batches, taking care not to overcrowd the pan, until all
sides are golden. Set aside.
Reduce heat to low and add half the tofu back to the
pan. Add the gochujang sauce. Toss the sauce with the
tofu, adding water by the spoonful if required to help the
sauce coat the tofu without burning. Add in the rest of
the tofu and more sauce and water if required to achieve
the desired level of sauciness. Serve warm with sesame
seeds and green onion over rice.
Recipe from Mother in Law’s (milkimchi.com)