Crispy golden tofu bathed in a 5-ingredient peanut gochujang sauce that is spicy, sweet, tangy, and so delicious.
In This Post
Watch How To Make This Gochujang Tofu
This Tofu Makes Me Love Life.
The way to my heart is through max flavor with minimal effort, and this recipe is exactly that. It’s spicy, crunchy, sweet, sticky, and all-around FEEL GOOD. Here’s what I’m doing:
- Ripping tofu into chunks.
- Baking the tofu.
- Saucing the tofu.
- Dipping, dunking, devouring.
The end result here is craggly little bites of crispty, boingy, saucy, sticky tofu. Throw it onto a rice bowl with the crunch of cucumber and some herbs. Add more sauce. Happy dance.
The beauty of this recipe is that we get to go super minimal at the start – salt, pepper, oil and cornstarch. The main goal is just TEXTURE. And once the crispity golden texture is there, we drench her with spicy-sweet sauce (5 ingredients, thank you very much) that sticks into every tofu nook and cranny.
This tofu is fast enough and easy enough that I can make it for a WFH lunch, which I often do. And love. The girls are a no-thanks to the spicy gochujang sauce, so when I make this for dinner, we give them the plain tofu as “tofu nuggets” with ketchup or honey mustard and Bjork and I get to enjoy the whole batch of that finger-licking sauce to ourselves.
The gochujang sauce in this recipe is based around peanuts, sesame, and soy – but should you find yourself wanting a gochujang sauce that’s even a little more luscious (and potentially a bit more allergy-friendly), this mayo-based gochujang sauce is a total delight and would work just as well here!
Welcome To My House! Let’s Make This Sticky Gochujang Tofu!
Pull Your Tofu Into Chunks.
Pull the tofu into chunks and toss with cornstarch, salt, and a bit of oil – main goal here is to create a bit of a textural exterior for the sauce to cling to!
Make Your Sauce.
While the tofu bakes, shake up a quick gochujang sauce in a jar.
Toss Tofu with Sauce.
Once the tofu is golden and textured, pour sauce over it and toss to coat.
One Last Little Roast.
Send it back to the oven just long enough to get it deeply colored and roasty-toasty.
You’re Done! Yum!
Drizzle the tofu with more sauce to make it a lil sticky and delicious. Serve with all the goods. So yum.
Sticky Gochujang Tofu with Peanuts and Herbs
Total Time:
40 minutesYield:
3–4 servings 1x
Description
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
Scale
Tofu
Gochujang Sauce
Serving
Instructions
- Prep: 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.
- Tofu: 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: 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.)
- Make Sauce: While baking is happening, shake up the sauce ingredients in a jar until smooth.
- Sauce on Tofu: 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.
- Done! 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!
Notes
Note 1: Gochujang is a spicy Korean fermented red chili paste fermented paste. I use gochujang sauce for this recipe and I love the Bibigo brand! Gochujang sauce tastes like gochujang but it also has flavors of garlic, sesame, etc. – it’s more of a condiment. You can also use proper Korean gochujangpaste in this recipe, but it will be thicker, spicier, and have less added flavors. If you do this, use less (1 tablespoon would be plenty) and add a bit of extra flavor like brown sugar, garlic powder, ginger, etc.
Note 2: You don’t have to use a nonstick square baking dish, but I like that it has higher sides and makes it easy to toss everything around all in one pan. Here’s the one I have. (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
Frequently Asked Questions For This Gochujang Tofu
How spicy is the sauce?
Pretty spicy. Too spicy for my kids. You can scale the amount of sauce down even further if you’d like a less spicy sauce! Or, you can try this mayo-based gochujang sauce which is quite a bit milder and still really delicious.
Can you use regular tofu (not vacuum-packed)?
You can, but a) you need to press it more to remove the moisture, and b) it’ll take a bit longer in the oven to get crisped up. Maybe closer to 40 minutes.
If you have a peanut allergy, is there a substitute for peanut butter?
I would use this gochujang sauce instead!
Could I make this with gochujang paste (not sauce)?
Yes, but I’d suggest starting with much less. I think 1 tablespoon will be plenty. I would also add a bit more garlic or other seasonings to round out the flavor.
Three More Really Good Tofu Recipes
**Spicy Gochujang-Glazed Tofu with Fresh Herbs and Crunchy Peanuts: A Flavorful Fusion of Korean and Global Cuisine**
Tofu is a versatile ingredient that can take on a variety of flavors, making it a beloved staple in many cuisines around the world. One of the most exciting ways to prepare tofu is by pairing it with bold, spicy, and umami-rich sauces. Enter **Spicy Gochujang-Glazed Tofu with Fresh Herbs and Crunchy Peanuts**—a dish that combines the fiery kick of Korean gochujang with the freshness of herbs and the satisfying crunch of peanuts. This dish is a perfect balance of flavors and textures, offering a delightful fusion of Korean and global culinary influences.
### What is Gochujang?
Before diving into the recipe, it’s important to understand the star of the dish: **gochujang**. Gochujang is a fermented Korean chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It has a deep, complex flavor profile that is both spicy and slightly sweet, with a rich umami undertone. Gochujang is a staple in Korean cooking, used in dishes like bibimbap, tteokbokki (spicy rice cakes), and various stews and marinades.
The fermentation process gives gochujang its distinctive depth of flavor, making it a perfect base for sauces, marinades, and glazes. When combined with tofu, gochujang transforms the mild, neutral flavor of tofu into something bold and exciting.
### Why Tofu?
Tofu, made from soybeans, is a plant-based protein that is popular in vegetarian and vegan diets. It has a soft, delicate texture that absorbs the flavors of the ingredients it is cooked with. Tofu is also rich in essential nutrients, including protein, iron, calcium, and magnesium, making it a healthy and nutritious option for any meal.
In this recipe, tofu’s mild flavor serves as the perfect canvas for the spicy, savory, and slightly sweet gochujang glaze. The tofu is pan-fried to create a crispy exterior, which contrasts beautifully with the soft interior, while the glaze clings to the tofu, creating a sticky, flavorful coating.
### The Role of Fresh Herbs and Crunchy Peanuts
To balance the heat and intensity of the gochujang glaze, this dish incorporates fresh herbs and crunchy peanuts. Fresh herbs like cilantro, mint, and Thai basil add a burst of freshness and brightness, while the peanuts provide a satisfying crunch and nutty flavor. Together, these elements elevate the dish, adding layers of complexity and texture.
### Ingredients
For the tofu:
– 1 block of extra-firm tofu (14-16 oz), drained and pressed
– 2 tablespoons vegetable oil (for frying)
– 1 tablespoon cornstarch (optional, for extra crispiness)
For the gochujang glaze:
– 2 tablespoons gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon maple syrup or honey
– 1 teaspoon sesame oil
– 1 clove garlic, minced
– 1 teaspoon grated ginger
For garnish:
– Fresh cilantro, mint, and/or Thai basil (roughly chopped)
– ¼ cup roasted peanuts (roughly chopped)
– 1 tablespoon sesame seeds (optional)
– Lime wedges (for serving)
### Instructions
#### Step 1: Prepare the Tofu
1. **Press the tofu**: To remove excess moisture, place the tofu block between two paper towels or clean kitchen towels. Place a heavy object (like a skillet or a few cans) on top and let it sit for 15-20 minutes. This will help the tofu become firmer and crispier when cooked.
2. **Cut the tofu**: Once pressed, cut the tofu into bite-sized cubes or rectangles, depending on your preference.
3. **Optional step for extra crispiness**: Toss the tofu pieces in cornstarch to create a light coating. This will help achieve a crispier texture when frying.
#### Step 2: Pan-Fry the Tofu
1. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.
2. Add the tofu pieces in a single layer, making sure not to overcrowd the pan. Fry the tofu for 3-4 minutes on each side, until golden brown and crispy. You may need to do this in batches.
3. Once the tofu is crispy, transfer it to a plate lined with paper towels to drain any excess oil.
#### Step 3: Make the Gochujang Glaze
1. In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, maple syrup (or honey), sesame oil, minced garlic,