Curry Gochujang Tofu with Herby Tahini Yogurt Sauce

* Drain tofu and wrap in paper towels. Press tofu underneath something heavy for 15 mins to help drain excess water.

* Gently rip apart tofu into chunks using hands, then coat in cornstarch. 

* Lightly fry in 1 tbsp of oil until browned. Set to the side while you make the curry gravy. 

* Cook onion and garlic slices first until onion softens. Add 1 tbsp of curry powder and cook until fragrant (30 sec). 

* Deglaze the pot with water, then add 1 tbsp of Gochujang. Let it dissolve, then add back tofu.

* Toss the tofu until coated, then add 2 tbsps of soy sauce. 

* For the yogurt Herby sauce, blend everything together in a food processor or blender. Add a bit more oil for a runnier texture. 

* Enjoy with roasted veggies on the side!