Maintaining Crispier Tofu

[u/Accomplished_Run_593]

Hello,

Earlier this year I have gotten into cooking. I don't cook a lot of dishes but the dozen that I can make, I am fairly proud of. I strive to improve my cooking skills all the time.

One dish I make, is the Crispy Tofu bowl. The sauce that I mix in with the crispy tofu is gochujang (its more runnier side).

My problem is that I can't maintain the crispy-ness of the tofu once I introduce the gochujang sauce. I understand introducing anything liquid will make things soggy. I was hoping there would be some other methods to better crispy-fying the tofu and its a bit more soggy resistant? Whether its technique or ingredient

Currently I use:

1. firm tofu - slice and use paper towel to wick out as much moisture, then I cube them.

2. Cornstarch with spices

3. Throw the cubed tofu into the cornstarch mix and toss it around until its well coated

4. pan fry with olive oil or sometimes ghee.

5. remove from heat and let it cool for a couple of minutes. At this point the tofu is crispy

6. mix in gochujang sauce

[u/Logical_Warthog5212]

Look up Korean fried chicken. It uses a batter and double fries it. There is no reason you can’t use the same recipes for tofu instead of chicken.