Description
This Sticky Gochujang Tofu with Peanuts and Herbs is a vibrant, flavorful dish perfect for a quick and healthy meal. Crispy baked tofu is coated in a rich, sticky gochujang sauce, then garnished with crunchy peanuts and fresh herbs, served alongside rice and fresh vegetables. It combines Korean-inspired spice with a satisfying texture, making it a delightful vegetarian main.
Ingredients
Tofu Preparation
- 1 16-ounce block extra firm tofu (vacuum-packed recommended)
- 1 tablespoon avocado oil
- 2 teaspoons cornstarch
- 1/2 teaspoon kosher salt
- Pepper to taste
Sauce
- 3 tablespoons gochujang sauce
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 teaspoon garlic powder
- 1-2 tablespoons water (to adjust consistency)
To Serve
- Rice (quantity as desired)
- Cilantro, chopped (for garnish)
- Green onion, chopped (for garnish)
- Peanuts, chopped (for garnish)
- Cucumber or other fresh vegetables (for bowl)
Instructions
- Prep the Tofu: Preheat your oven to 400°F (200°C). If your tofu is not vacuum-packed, press it a few times with paper towels to remove excess moisture. Then tear the tofu into rough chunks.
- Coat the Tofu: Place the tofu chunks in a nonstick square baking dish or a parchment-lined sheet pan. Add avocado oil, cornstarch, kosher salt, and pepper directly to the pan, then shake or toss gently to coat the tofu evenly.
- Bake the Tofu: Bake the tofu for 15 minutes. After 15 minutes, give the pan a shake or stir to rotate the tofu pieces, then bake for an additional 10 minutes. This will yield a total bake time of 25 minutes, creating a crispy texture.
- Prepare the Sauce: While the tofu bakes, mix the gochujang sauce, sesame oil, soy sauce, peanut butter, garlic powder, and 1-2 tablespoons of water in a jar or bowl. Shake or whisk until the sauce is smooth and well combined.
- Combine Sauce and Tofu: Once the tofu has baked for 25 minutes, pour just enough of the sauce over the tofu to coat it. Toss the tofu in the sauce to combine well. Return it to the oven for another 5 to 10 minutes, checking frequently to prevent burning, until the tofu is golden brown and sticky.
- Finish and Serve: Remove the tofu from the oven and toss it again with a fresh drizzle of the sauce. Serve the sticky gochujang tofu over rice with fresh cucumber or your preferred vegetables. Garnish generously with chopped peanuts, cilantro, and green onion. Enjoy this flavorful, sticky, and crunchy dish!
Notes
- Pressing tofu removes excess moisture to help it bake crispier, but vacuum-packed tofu requires minimal pressing.
- The sauce can be adjusted in thickness by varying the water amount; add more water for a thinner sauce.
- Use gluten-free soy sauce to make this recipe gluten-free if desired.
- Customize your bowl with any fresh vegetable like cucumber, carrots, or bell peppers for added crunch and nutrition.
- Store leftovers in an airtight container in the refrigerator and reheat gently to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean-inspired
