Sticky Gochujang Tofu with Peanuts and Herbs Recipe

Introduction

Sticky Gochujang Tofu with Peanuts and Herbs is a flavorful, easy-to-make dish that brings together sweet, spicy, and savory elements. Perfectly crispy on the outside and tender inside, this tofu makes a satisfying meal when served with rice and fresh veggies.

Ingredients

• 1 16-ounce block extra firm tofu (vacuum-packed preferred)
• 1 tablespoon avocado oil
• 2 teaspoons cornstarch
• 1/2 teaspoon kosher salt
• Pepper to taste
• 3 tablespoons gochujang sauce
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons peanut butter
• 1 teaspoon garlic powder
• 1-2 tablespoons water (as needed)
• Rice (for serving)
• Cilantro, green onion, and/or peanuts (for garnish)
• Cucumber or other vegetables (optional, for serving)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). If using tofu that’s not vacuum-packed, press it with paper towels to remove excess moisture. Tear the tofu into rough chunks.
2. Step 2: Place the tofu chunks in a nonstick square baking dish or on a parchment-lined sheet pan. Add avocado oil, cornstarch, kosher salt, and pepper directly to the pan. Toss or shake gently to coat the tofu evenly.
3. Step 3: Bake the tofu for 15 minutes. Then, stir or shake the pan to rotate the pieces. Continue baking for another 10 minutes, for a total of 25 minutes.
4. Step 4: While the tofu bakes, prepare the sauce. In a jar or bowl, combine gochujang, sesame oil, soy sauce, peanut butter, garlic powder, and 1 tablespoon of water. Shake or whisk until smooth. Add more water if needed for desired consistency.
5. Step 5: Pour just enough sauce over the baked tofu to coat the pieces. Toss gently to combine, then return the pan to the oven for an additional 5-10 minutes. Keep a close eye to prevent burning and to achieve a golden-brown finish.
6. Step 6: Once done, remove from the oven and toss the tofu with a fresh drizzle of sauce. Serve over rice with your choice of vegetables. Garnish with chopped peanuts, cilantro, green onion, and any remaining sauce for extra flavor.

Tips & Variations

• Use vacuum-packed tofu to reduce pressing time and retain moisture better.
• Adjust gochujang to taste for more or less spice.
• Try swapping peanut butter for almond butter for a different nutty flavor.
• Add fresh lime juice or chili flakes for extra zing.
• Serve with steamed or pickled vegetables to add freshness and crunch.

Storage

Store leftover tofu in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or oven to maintain crispness. Avoid microwaving directly to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft or silken tofu instead?

Extra firm tofu works best for this recipe to achieve a crispy texture. Soft or silken tofu is too delicate and will not hold up well during baking.

Is gochujang sauce very spicy?

Gochujang has a mild to moderate heat level with a nice balance of sweetness and umami. You can adjust the amount in the sauce to suit your preferred spice tolerance.

Sticky Gochujang Tofu with Peanuts and Herbs Recipe

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4.6 from 114 reviews

This Sticky Gochujang Tofu with Peanuts and Herbs is a flavorful vegan dish featuring crispy baked tofu coated in a spicy, sweet, and savory gochujang peanut sauce. Perfect served over rice with fresh herbs and crunchy peanuts, this recipe balances creamy, nutty, and tangy flavors with a delightful sticky texture, making it a deliciously satisfying plant-based meal.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Korean-inspired
• Diet: Vegan

Ingredients

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Tofu and Coating

• 1 16-ounce block extra firm tofu (ideally vacuum-packed)
• 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 (as needed to thin sauce)

To Serve

• Rice
• Cilantro, green onion, and/or peanuts for garnish
• Cucumber or other fresh vegetables for serving bowl

Instructions

1. Prep the Tofu: Preheat your oven to 400°F (200°C). If using vacuum-packed tofu, gently press it a few times with paper towels to remove excess moisture, although it’s usually quite dry already. Tear the tofu into rough chunks.
2. 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. Toss or shake the pan well to evenly coat the tofu pieces.
3. Bake the Tofu: Bake the tofu for 15 minutes, then remove and give it a good shake or stir to rotate the pieces ensuring even cooking. Return to bake for an additional 10 minutes, totaling 25 minutes baking time, until tofu begins to firm up and lightly brown.
4. Prepare the Sauce: While the tofu bakes, combine gochujang, sesame oil, soy sauce, peanut butter, garlic powder, and water in a jar or small bowl. Shake or whisk vigorously until the sauce is smooth and well combined.
5. Coat Tofu with Sauce: Pour just enough sauce over the baked tofu to thoroughly coat each piece. Toss to combine and evenly distribute the sticky sauce.
6. Finish Baking: Return the sauced tofu to the oven for another 5-10 minutes, watching carefully to prevent burning. Bake until tofu is golden brown and the sauce has thickened and become sticky.
7. Serve: Remove the tofu from the oven and toss with a fresh drizzle of any remaining sauce. Serve over rice with fresh cucumber or veggies and garnish with chopped peanuts, cilantro, and green onion for added crunch and aroma. Enjoy this sticky, spicy, and nutty delight!

Notes

• Use vacuum-packed tofu if possible as it requires less pressing and tends to hold together better during baking.
• You can adjust the amount of gochujang to control the spice level according to your taste preference.
• If the sauce is too thick, add water gradually to reach a pourable consistency.
• For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
• This tofu is delicious served with steamed rice and fresh or pickled vegetables for a balanced meal.

Keywords: tofu, gochujang, peanut sauce, vegan, Korean, baked tofu, spicy tofu, sticky sauce, plant-based protein