Empty My Fridge
Sticky Gochujang Tofu with Herbs and Peanuts
Ingredients
- Extra firm tofu1
- Avocado oil1 tbsp
- Cornstarch2 tsp
- Salt½ tsp
- Gochujang3 tbsp
- Sesame oil2 tbsp
- Soy sauce2 tbsp
- Peanut butter2 tbsp
- Garlic powder1 tsp
- Rice
- Cilantro
- Cucumber
Instructions
- Preheat the oven to 400°F.
- Pat the tofu with paper towels if it is not vacuum-packed, then tear it into rough chunks.
- Put the tofu in a nonstick square baking dish or a parchment-lined sheet pan. Add the avocado oil, cornstarch, salt and pepper and toss to coat.
- Bake for 15 minutes, then shake or stir to turn the pieces. Bake for another 10 minutes (25 minutes total).
- Meanwhile, shake the gochujang, sesame oil, soy sauce, peanut butter, garlic powder and 1-2 tablespoons water in a jar until smooth, adding water only as needed.
- Pour just enough sauce over the tofu to coat and toss. Bake 5-10 minutes more, checking often to avoid burning, until golden brown.
- Take the pan out of the oven and toss the tofu with a fresh drizzle of sauce. Serve with rice and vegetables, topped as you like.
Summarized from Pinch of Yum's video. Watch it for the details.
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RiceCucumberTofuPeanut butterGochujangExtra firm tofu
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