Crispy Korean Tofu
On a large platter or in a large salad bowl, combine first 3 ingredients.Advertisement
Drain tofu and pat dry. Cut into 1-inch cubes, toss with 1/2 tsp salt and coat with cornstarch.
Heat 2 tbsp oil in a large stainless skillet over high. Add half the tofu and stir-fry, turning frequently, 5 minutes. Transfer to paper towels and add 2 tbsp oil to pan. Add remaining tofu and stir-fry 5 minutes. Remove to paper towels and reduce heat in pan to medium.
Add mushrooms to pan and cook, stirring, 3 minutes. Stir in rice. In a small bowl, whisk vinegar and gochujang. Add to pan; cook 2 minutes. Toss mushroom mixture with salad and 1/4 tsp salt. Top with tofu and bean sprouts.