The user is a novice cook who wants to improve their crispy tofu dish. A key problem is that the tofu loses its crispiness after being mixed with a runnier gochujang sauce. The current method involves pressing firm tofu, cubing it, coating it with cornstarch and spices, and pan-frying it. While the tofu is crispy after frying, it becomes soggy once the sauce is added. The user is seeking advice on techniques or ingredients to enhance the tofu's crispiness and make it more resistant to sogginess when combined with the sauce. They are open to suggestions that go beyond their current preparation steps. The goal is to maintain the desired texture of the tofu even after saucing.