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Sticky Gochujang Tofu with Peanuts and Herbs
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.
Ingredients
- 1 16-ounce block extra firm tofu – ideally the kind that comes vacuum-packed
- 1 tablespoon avocado oil
- 2 teaspoons cornstarch
- 1/2 teaspoon kosher salt, and pepper to taste
- 3 tablespoons gochujang sauce (see note 1)
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 teaspoon garlic powder
- 1-2 tablespoons water as needed
- Rice
- Cilantro, green onion, and/or peanuts as a garnish
- Cucumber, or other veggies for the bowl
Instructions
- 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.
- 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.
- 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.)
- While baking is happening, shake up the sauce ingredients in a jar until smooth.
- 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.
- 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!
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