DinnerKoreanVeganVegetarianDairy-Free

Sticky Gochujang Tofu with Peanuts and Herbs

Name: Sticky Gochujang Tofu with Peanuts and Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 piece 16-ounce block extra firm tofu – ideally the kind that comes vacuum-packed; 1 tbsp avocado oil; 2 tsp cornstarch; 0.5 tsp kosher salt, and pepper to taste; 3 tbsp gochujang sauce (see note 1); 2 tbsp sesame oil; 2 tbsp soy sauce; 2 tbsp peanut butter; 1 tsp garlic powder; 1 piece -2 tablespoons water as needed; 1 to taste Rice; 1 to taste Cilantro, green onion, and/or peanuts as a garnish; 1 to taste Cucumber, or other veggies for the bowl

Max flavor, minimal effort! This Gochujang Tofu is a beauty. Crispy golden tofu bathed in a 5-ingredient sauce that is spicy, sweet, tangy, and so delicious.

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Servings

Difficulty

medium

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Instructions

1
Preheat the oven to 400 degrees. Press the tofu a few times with paper towels (if you use the vacuum-packed kind, this is hardly necessary at all – yay!). Tear the tofu into rough chunks.
2
Put the tofu chunks in a nonstick square baking dish, or a sheet pan lined with parchment. Add the oil, cornstarch, salt, and pepper directly to the pan; shake or toss to coat.
3
Bake tofu for 15 minutes. Give it a shake or stir to rotate the pieces. Then bake for another 10 minutes. (Total bake time: 25 minutes.)
4
While baking is happening, shake up the sauce ingredients in a jar until smooth.
5
Pour just enough sauce over the tofu to coat; toss to combine. Return to the oven for another 5-10 minutes, checking every so often to prevent burning, until golden brown.
6
Remove the pan from the oven and toss with a fresh drizzle of sauce. Serve with rice and a vegetable, and top with chopped peanuts, cilantro, green onion, and any remaining sauce. SO GOOD!