Freezing tofu overnight before roasting it might seem unusual, but it’s a worth-it step that creates a crispy, chewy, craggy texture. All the better to capture this recipe’s fiery, garlicky, slightly sweet sauce made with gochujang. Look for gochujang, the Korean red pepper sauce that’s a key ingredient in bibimbap, at well-stocked grocery stores and Asian markets, or buy it online. You can use either potato starch or cornstarch to create the crispy coating, but potato starch — sold at grocery stores with baking supplies — bakes up with a flavor reminiscent of french fries. Complete the meal with some steamed rice and a vegetable. The recipe, which makes 6 cups, is a Yummly original created by Justine Lee.