Pan-fried tofu with a simple spicy savory-sweet gochujang glaze–topped with a handful of scallion, a sprinkling of toasted sesame seeds + sesame oil, and a few slices of sugar rush peach hot pepper for an added spicy-sweet juicy crunch.
To get your tofu golden and not soggy when pan-frying, use the extra-firm version. First drain it, then weigh it down on a rack for about 15-30 minutes: Place the tofu on a small rack that’s placed inside a plate or tray. Put a plastic or metal plate on top, then weigh it all down with a couple of cans or something wide, heavy and unbreakable (sometimes, the tofu will become lopsided as it drains and everything that’s weighing on it will topple. So check on the whole setup occasionally). When done draining, cut the tofu into thick slices then use a carbon steel or cast iron pan to pan-fry in some neutral oil, on med-high about 3-4 minutes a side until golden.
Gochujang glaze: In a small bowl, add in one/two blobs of gochujang with a bit of soy sauce + salt, generous splash of rice vinegar, a small spoonful of brown sugar or a drizzle of maple syrup. Whisk until smooth. When the tofu is done cooking, add the gochujang mixture to the pan, turn heat down to med-low. Let the glaze bubble a bit, then spoon it all over/around the tofu slices. Cook for about 1-2 minutes, then transfer to a serving plate and top with garnishes. Serve with lots of steamed jasmine rice and enjoy!