Sticky Gochujang Tofu with Peanuts and Herbs Recipe
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.
- 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
