This was so good, just like the seasoned tofu you get in Korean restaurants. I followed the recipe exactly, except instead of drizzling the sauce onto the tofu after frying it all, I dunked the tofu immediately in the sauce after coming out of the pan. A trick I learned from a friend, I think it makes the sauce flavor the tofu better.
UPDATE: Two words: soft tofu. Making this with soft tofu was a revelation. It’s a little bit trickier since it’s a bit harder to handle and make sure it doesn’t fall apart, but it’s not that bad and totally worth it! Crispy on the outside, creamy on the inside.
Recipe: Seasoned Tofu