Sticky Gochujang Tofu with Peanuts and Herbs Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
