Introduction

This Sticky Gochujang Tofu with Peanuts and Herbs is a flavorful, satisfying plant-based dish perfect for any meal. Crispy baked tofu coated in a spicy, tangy sauce pairs beautifully with fresh herbs and crunchy peanuts for a delightful texture contrast.

Sticky Gochujang Tofu with Peanuts and Herbs Recipe - Recipe Image

Ingredients

1 16-ounce block extra firm tofu (vacuum-packed if possible)
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)
Cooked rice (for serving)
Cilantro, green onion, and/or peanuts (for garnish)
Cucumber or other vegetables (optional, for bowls)

Instructions

Step 1: Preheat your oven to 400°F (200°C). If not using vacuum-packed tofu, press the tofu with paper towels a few times to remove excess moisture. Tear the tofu into rough chunks.
Step 2: Place the tofu chunks in a nonstick square baking dish or a parchment-lined sheet pan. Add the avocado oil, cornstarch, kosher salt, and pepper directly into the pan. Shake or toss gently to coat all the tofu pieces evenly.
Step 3: Bake the tofu for 15 minutes. Then stir or shake the pan to rotate the pieces and bake for an additional 10 minutes, totaling 25 minutes.
Step 4: While the tofu bakes, prepare the sauce by combining the gochujang, sesame oil, soy sauce, peanut butter, garlic powder, and water in a jar or bowl. Shake or whisk until smooth.
Step 5: After baking, pour just enough sauce over the tofu to coat it. Toss the tofu gently to combine with the sauce.
Step 6: Return the sauced tofu to the oven and bake for another 5-10 minutes. Check frequently to prevent burning and remove when the tofu is golden brown and sticky.
Step 7: Remove from the oven and toss with any remaining sauce. Serve hot over rice with your choice of vegetables and garnish with chopped peanuts, cilantro, and green onion.

Tips & Variations

To press tofu more effectively, place it between plates weighted with cans for 15-30 minutes to remove excess water if not using vacuum-packed tofu.
For a nuttier flavor, toast the peanuts before garnishing.
Try swapping the peanut butter for almond butter for a different twist.
Add fresh sliced cucumber or pickled radish for extra crunch and freshness in your bowl.

Storage

Store leftover tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispiness. If reheating in a microwave, cover to avoid drying out and add a splash of water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft or silken tofu instead of extra firm?

Extra firm tofu is best for this recipe because it holds its shape and crisps up in the oven. Soft or silken tofu is too delicate and may break apart during baking.

Is gochujang sauce spicy?

Gochujang has a mild to moderate heat level with a sweet, savory, and umami flavor. You can adjust the amount to suit your spice preference or substitute with a mild chili paste if desired.

Sticky Gochujang Tofu with Peanuts and Herbs Recipe

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★★★★★

4.6 from 135 reviews

A flavorful and satisfying vegan dish featuring crispy oven-baked tofu coated in a sticky, spicy-sweet gochujang peanut sauce, garnished with fresh herbs and crunchy peanuts, perfect for a wholesome rice bowl.

Author: Nora
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

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

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 Serve

Cooked rice
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 needed, press tofu lightly with paper towels to remove excess moisture, though vacuum-packed tofu may not require much pressing. Tear or cut the tofu into rough chunks.
Coat tofu: Place tofu chunks into a nonstick square baking dish or a parchment-lined sheet pan. Add the avocado oil, cornstarch, kosher salt, and pepper directly to the pan. Gently shake or toss the tofu to evenly coat all pieces with the oil and seasonings.
Bake tofu: Bake the tofu in the preheated oven for 15 minutes. After that, shake or stir the tofu pieces to turn them and promote even browning. Continue baking for another 10 minutes, for a total of 25 minutes baking time.
Make the sauce: While the tofu bakes, combine gochujang, sesame oil, soy sauce, peanut butter, garlic powder, and 1-2 tablespoons of water in a jar or bowl. Shake or whisk vigorously until smooth and well combined.
Add sauce to tofu: Remove the tofu from the oven and pour just enough of the prepared sauce over the tofu to coat all pieces. Toss gently to evenly distribute the sauce.
Bake again to glaze: Return the tofu to the oven for an additional 5-10 minutes. Check frequently to prevent the sauce from burning, baking until the tofu pieces are golden brown and sticky.
Finish and serve: Remove the tofu from the oven and toss with a fresh drizzle of the sauce. Serve warm over cooked rice with fresh vegetables of choice, garnished generously with chopped peanuts, cilantro, and green onions. Enjoy this deliciously sticky and spicy tofu bowl!

Notes

Pressing tofu removes moisture to help it bake crispier, but vacuum-packed tofu often requires minimal pressing.
Adjust the amount of water in the sauce to achieve your desired consistency.
This dish pairs well with a variety of fresh vegetables like cucumber, bell peppers, or carrots to add crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to preserve texture.

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