Golden crispy tofu enveloped in a 5-ingredient peanut gochujang sauce that is zesty, sweet, spicy, and oh so scrumptious.
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Watch How To Prepare This Gochujang Tofu
This Tofu Brings Me Joy.
The secret to my heart is maximal flavor with minimal effort, and this recipe delivers just that. It’s crunchy, spicy, sweet, sticky, and genuinely uplifting. Here’s my method:
- Tearing tofu into pieces.
- Baking the tofu.
- Saucing the tofu.
- Dipping, devouring, and savoring.
The final product consists of crunchy little morsels of crispy, sauce-coated tofu. Toss it on a bed of rice with sliced cucumber and some herbs. Drizzle with extra sauce. Happy dance time.
The brilliance of this recipe lies in our approach at the start – just salt, pepper, oil, and cornstarch. The primary aim is getting that perfect TEXTURE. And once we achieve that crispy golden exterior, we slather it in a spicy-sweet sauce (five ingredients, thank you) that adheres to every nook and cranny of the tofu.
This tofu is so quick and simple that I can whip it up for a lunch during my work-from-home days, which I do regularly. And love it. The kids are not fans of the spicy gochujang sauce, so for dinner, we serve them plain tofu as “tofu nuggets” with ketchup or honey mustard while Bjork and I indulge in the entire batch of that finger-licking sauce ourselves.
The gochujang sauce in this dish is based on peanuts, sesame, and soy – but if you’re after a gochujang sauce that’s even creamier (and potentially friendlier for allergies), this mayo-based gochujang sauce is delightful and works just as beautifully here!
Come to My Kitchen! Let’s Make This Sticky Gochujang Tofu!
Tear Your Tofu Into Pieces.
Break the tofu into pieces and mix with cornstarch, salt, and a drizzle of oil – the main goal here is to create a nice textural surface for the sauce to adhere to!
Prepare Your Sauce.
While the tofu bakes, shake together a simple gochujang sauce in a jar.
Coat Tofu with Sauce.
Once the tofu turns golden and crispy, drizzle sauce over it and toss to coat evenly.
One Final Roast.
Return it to the oven for just enough time to get it richly colored and toasty.
You’re All Set! Yum!
Drizzle the tofu with additional sauce to make it a bit sticky and delicious. Serve with all the sides. So tasty.
Sticky Gochujang Tofu with Peanuts and Herbs
Total Time:
40 minutesYield:
3–4 servings 1x
Description
Ultimate flavor, effortless preparation! This Gochujang Tofu is a gem. Crispy golden tofu drenched in a 5-ingredient sauce that is tangy, sweet, spicy, and incredibly delicious.
Ingredients
Scale
Tofu
Gochujang Sauce
Serving
Instructions
- Prep: Preheat your oven to 400 degrees Fahrenheit. Press the tofu several times using paper towels (if utilizing the vacuum-packed kind, this is usually unnecessary – yay!). Tear the tofu into irregular chunks.
- Tofu: Place the tofu pieces into a nonstick square baking dish, or a parchment-lined sheet pan. Add the oil, cornstarch, salt, and pepper directly onto the tofu; shake or toss to coat evenly.
- Bake: Bake the tofu for 15 minutes. Gently shake or stir to turn the pieces over. Continue to bake for another 10 minutes. (Total bake duration: 25 minutes.)
- Prepare Sauce: While the baking is underway, mix the sauce ingredients in a jar until smooth.
- Sauce on Tofu: Pour just enough sauce over the tofu to fully coat it; toss to incorporate. Return to the oven for an additional 5-10 minutes, checking intermittently to avoid burning, until nicely browned.
- Finish! Take the pan out of the oven and toss with a fresh drizzle of sauce. Serve alongside rice and veggies, and garnish with chopped peanuts, cilantro, green onion, and remaining sauce. SO DELICIOUS!
Notes
Note 1: Gochujang is a spicy Korean fermented chili paste. I use gochujang sauce for this recipe, and I adore the Bibigo brand! Gochujang sauce has the flavor of gochujang but includes hints of garlic, sesame, etc. – it works more like a condiment. Alternatively, you can use standard Korean gochujang paste, but it will be thicker, spicier, and have fewer added flavors. If you go this route, use less (1 tablespoon would suffice) and consider adding some extra flavor like brown sugar, garlic powder, ginger, etc.
Note 2: You are not obliged to use a nonstick square baking dish, but I prefer it since it has higher edges, making it easier to toss everything around in one pan. Here’s the version I use. (affiliate link)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Korean-Inspired
Keywords: gochujang sauce, baked tofu, gochujang tofu, spicy tofu, tofu bowl, rice bowl, vegetarian dinner, vegan dinner
Common Questions About This Gochujang Tofu
How spicy is the sauce?
It’s quite spicy. Too spicy for my children. You can reduce the amount of sauce further if you prefer a milder option! Alternatively, you might like this mayo-based gochujang sauce, which is much milder yet still very tasty.
Can I use regular tofu (not vacuum-packed)?
You can, but a) you’ll need to press it more to eliminate excess moisture, and b) it will take a little longer in the oven to achieve crispness. Plan on it being around 40 minutes.
Is there a substitute for peanut butter if you have a peanut allergy?
I would suggest using this gochujang sauce instead!
Can I make this using gochujang paste instead of sauce?
Yes, but I recommend starting with much less, maybe 1 tablespoon should suffice. I would also add some additional garlic or spices to round out the flavor.