Crispy Korean Roasted Potato Bowl - Potatoes USA - Philippines

Ingredients

• 2 lbs (32 oz) Russet Potatoes, peeled and diced
• Cold Water, as needed
• 2 tbsp (27 g) Vegetable Oil
• Kosher Salt, to taste
• Ground Black Pepper, to taste
• 1 lb (16 oz) Extra Firm Tofu
• 1 tsp (3 g) Garlic Powder
• 1 tsp (2 g) Paprika
• ½ tsp (3 g) Salt
• ½ tbsp (9 g) Light Soy Sauce or Liquid Aminos
• ½ tsp (2 g) Sesame Oil or Neutral Oil
• ¼ tsp (0.25 g) Ground Black Pepper
• 1 c (155 g) Edamame, deshelled and steamed
• 1 c (130 g) Carrots, shredded
• 1 c (120 g) Cucumber, sliced
• ½ c (75 g) Kimchi
• 1 tsp (3 g) Sesame Seeds (optional)
• 3 tbsp (63 g) Honey
• 2 tbsp (34 g) Gochujang Paste
• 2 tbsp (30 g) Water
• 1 tbsp (15 g) Rice Wine Vinegar
• ¼ tsp (1 g) Salt
• ¼ tsp (0.5 g) Granulated Garlic Powder
• ¼ tsp (1 g) Sesame Oil