Preparation
STEP 1
Cut tofu into planks, approximately 1/2x2x1 inch; drain well, pressing out excess moisture. Let dry at least 20 minutes.
STEP 2
Deep-fry tofu in 350°F oil 4-6 minutes or until golden brown and crispy.
STEP 3
Transfer tofu to bowl; toss with desired seasoning.
STEP 4
Meanwhile, combine 1/2 pouch Extra Melt White Cheese Sauce and miso paste in large saucepan. Heat over medium-low heat, stirring frequently. Repeat with remaining 1/2 pouch cheese sauce and Gochujang paste. Hold sauces hot until service.
STEP 5
Serve fried tofu with both sauces.
Recipe Tips
Tip #1
Other serving suggestions for these sauces include using as dips for vegetarian eggrolls, sauces for blanched vegetables or garnishes for fish tacos.