Fried Tofu

Remove tofu from package, discarding excess moisture. On a cutting board, holding knife parallel to board, slice tofu block in half to yield 2 thinner blocks. Cut each block into 12 cubes about 1" x 1" each. Arrange in a heatproof baking dish (preferably 8" x 8") in a single layer.

In a kettle or medium pot, bring 6 cups water to a boil. Pour water over tofu; sprinkle 2 tablespoons salt evenly across water. Let sit 20 minutes.

Meanwhile, line a rimmed baking sheet with paper towels or a clean kitchen towel. Working one or two at a time, remove tofu cubes from water and blot dry on all sides with more paper towels. Arrange on prepared sheet. Cover with more paper towels or another clean kitchen towel and lightly pat dry again (do not apply too much pressure). Rinse baking dish and thoroughly dry.

In a small bowl, whisk cornstarch, garlic powder, and 1/4 teaspoon salt.

Blot top of tofu cubes one final time. Working one or two at a time, transfer to cornstarch mixture and toss to coat. Transfer to dried baking dish. Remove wet paper towels from baking sheet and wipe sheet dry; line with fresh paper towels.

In a large, heavy, high-sided skillet over medium-high heat, heat oil until shimmering. Fry tofu in a single layer, turning occasionally, until browned on all sides, 5 to 6 minutes. Transfer to prepared sheet; season with salt, as desired.

In another large skillet over medium-high heat, bring gochujang, honey, vinegar, and soy sauce to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 1 minute.

Add tofu to skillet and toss in glaze until coated and warmed through. (If glaze seems too thick to coat tofu, loosen with 1 tablespoon water and continue to toss.) Serve warm over rice, topped with scallions.