I came across this recipe searching for a cold tofu dish with a saucy chili. The original recipe from Okonomiki Kitchen uses chili bean sauce, but I knew that gochujang would work well. I put together the sauce just as fast as I was able to put the ingredients on the counter. Mix it up, and put it in a container in the refrigerator. It’s insanely easy to assemble, simply drain a block of medium firm tofu. I sliced mine in six pieces. Then pour over the sauce. No need for any