Gochujang Tofu

Tear the tofu into nugget-sized chunks.

Season the tofu chunks with salt, pepper, sesame oil, and soy sauce.

Coat the seasoned tofu in cornflour.

Fry the tofu in oil until nice and crispy.

In a bowl, combine gochujang paste, ketchup, soy sauce, rice wine vinegar, agave, brown sugar, grated ginger, and grated garlic.

Mix the sauce ingredients until well combined.

Pour the sauce over the crispy fried tofu in the pan.

Cook until the sauce thickens and coats the tofu.

Serve the gochujang tofu over a bed of rice.

Garnish with sesame seeds and chopped spring onions.