1-First Step: Begin by patting the 16 oz of extra firm tofu cubes dry thoroughly with paper towels to remove any excess moisture. This step is crucial as it helps the tofu achieve that crispy texture when fried, similar to how pressing meat makes it tender.

2-Second Step: Season the dried tofu cubes with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Then, toss them evenly with ¼ cup cornstarch to create a light coating that will crisp up perfectly in the oil.

3-Third Step: Heat ½ cup neutral oil in a wok or pan over medium-high heat until it’s hot enough for frying around 350°F if you’re using a thermometer. Fry the tofu in a single layer for 2-3 minutes per side until it’s golden and crispy, working in batches if needed to avoid crowding the pan.

4-Fourth Step: Once fried, drain the tofu on a wire rack to remove any extra oil, which keeps it from getting soggy. This gives you that restaurant-quality crunch that’s so satisfying.

5-Fifth Step: In a separate pan, heat 1 tablespoon neutral oil over medium-high heat. Add the 10 cloves of minced garlic and sauté for about 30 seconds until it’s fragrant, being careful not to burn it as that can make the dish bitter.

6-Sixth Step: Stir in 2 tablespoons honey, 1 tablespoon gochujang, 2 tablespoons brown sugar, 3 tablespoons low sodium soy sauce, and ¼ cup hot water. Simmer the mixture until it thickens enough to coat the back of a spoon, which should take 2-3 minutes, creating a glossy sauce that’s sweet and spicy.

7-Seventh Step: Toss the crispy fried tofu in the thickened sauce until it’s fully coated, making sure every piece gets that sticky goodness. This step brings all the flavors together in a way that’s hard to resist.

8-Final Step: Garnish with 2 chopped scallions and 1 teaspoon sesame seeds for a fresh pop of color and taste. Serve it warm, ideally with steamed rice, for a complete meal that’s ready in no time. For more tips on garlic, check out this discussion on garlic in cooking, which can enhance your technique.