Crisp the tofu knots

• Drain the tofu knots and pat them dry.
• Pan fry them in the vegetable oil (or air fry them) until golden and crisp on all sides.

Make the braising sauce

• In a bowl, combine the light soy sauce, sesame oil, coconut sugar, gochujang, toasted sesame seeds and chopped spring onions.
• Add the water and mix well until the sugar dissolves.

Braise the tofu

• Pour the sauce over the crisp tofu knots in the pan.
• Simmer for a few minutes so the tofu soaks up all the flavour.
• Stir in the dark soy sauce for a deeper colour.

Serve

• Serve as a banchan alongside rice and noodles.