If you’re ready to experience crispy, saucy, flavor-packed joy in a bowl, let me introduce you to the irresistible magic of Sticky Gochujang Tofu with Herbs and Peanuts! This dish brings together golden shards of tofu dressed in a glossy, sweet-and-spicy gochujang glaze, showered with fresh herbs, crunchy peanuts, and a pop of green onion. Served up over steamy jasmine rice or slippery noodles, it hits every craving from savory to fresh, making it a weeknight staple and a plant-based delight your taste buds will crave again and again.
Ingredients You’ll Need
This ingredient list is short, sweet, and chosen with care: every element plays its own role in building the unforgettable layers of flavor, texture, and color that make Sticky Gochujang Tofu with Herbs and Peanuts truly special.
- Extra-firm tofu (14 oz): Gives you the firmest texture and absorbs the sauce without falling apart – don’t forget to press it first!
- Cornstarch (2 tbsp): Creates that craveable crispy coating when you fry the tofu.
- Neutral oil (2 tbsp): Lets the flavors shine while providing just the right fry without overpowering the dish.
- Gochujang (2 tbsp): The Korean chili paste that brings sweet heat and a vibrant red color to your sauce.
- Soy sauce (1 tbsp): For an umami boost that deepens and rounds out the sauce.
- Maple syrup or honey (1 tbsp): Adds just enough sweetness to balance the spicy gochujang.
- Rice vinegar (1 tbsp): A dash of tangy brightness lifts the whole flavor profile.
- Sesame oil (1 tsp): For a nutty, toasty aroma that lingers in every bite.
- Garlic (1 clove, minced): Adds aromatic punch that complements the chili and herbs.
- Fresh ginger (1 tsp, grated): Lends a bit of spicy warmth and complexity.
- Water (1/4 cup): Helps loosen the sauce to the perfect sticky consistency.
- Roasted peanuts (1/4 cup, chopped): A salty, crunchy topping that’s simply irresistible.
- Fresh cilantro (1/4 cup, chopped): Delivers bright, herbaceous freshness in every bite.
- Fresh mint or Thai basil (1/4 cup, chopped): Adds cooling notes that balance the heat.
- Green onion (thinly sliced): Brings a little burst of color and gentle onion flavor.
- Cooked jasmine rice or rice noodles: The perfect base to soak up all that sticky sauce.
How to Make Sticky Gochujang Tofu with Herbs and Peanuts
Step 1: Prep and Coat the Tofu
Start by pressing the tofu to remove as much water as possible – this is the secret to an amazing golden crust! Cut your tofu into bite-sized cubes, then toss them in a bowl with cornstarch until completely coated on all sides. This step is quick but totally important for achieving those crispy, pillowy centers.
Step 2: Crisp Up the Tofu
Heat your neutral oil in a large nonstick skillet over medium-high heat. Once shimmering hot, carefully add the tofu cubes in a single layer. Fry for 2 to 3 minutes per side, turning with tongs, until each piece is golden, crispy, and irresistible. Set aside on a plate lined with paper towels while you prepare the sauce.
Step 3: Whisk Together the Gochujang Sauce
In the same skillet, lower the heat to medium and add the gochujang, soy sauce, maple syrup (or honey), rice vinegar, sesame oil, minced garlic, grated ginger, and water. Whisk it together until silky and smooth — your kitchen will smell absolutely incredible! Let the sauce come to a gentle simmer, cooking for about 2–3 minutes until it thickens enough to coat the back of a spoon.
Step 4: Make it Sticky!
Now, return the crispy tofu to the skillet and toss to coat thoroughly in that sticky, fragrant sauce. Let it cook for another 2–3 minutes, stirring gently, so every piece gets enveloped in glossy goodness and the sauce clings tightly. Turn off the heat and get ready for assembly.
Step 5: Pile on the Herbs and Peanuts
Serve your hot, sticky tofu over a bed of steamed jasmine rice or rice noodles. Shower with chopped roasted peanuts, heaps of chopped cilantro, mint or Thai basil, and a generous sprinkle of fresh green onion. Every colorful topping brings bold flavor and irresistible texture — don’t skimp!
How to Serve Sticky Gochujang Tofu with Herbs and Peanuts
Garnishes
Amp up the finished flavor with a lavish scattering of chopped peanuts, loads of fresh cilantro, Thai basil or mint, and thinly sliced green onion. These additions add crunch, zest, and freshness, brightening every bite of Sticky Gochujang Tofu with Herbs and Peanuts. A drizzle of extra sesame oil or a sprinkle of sesame seeds is always welcome, too.
Side Dishes
If you’re serving Sticky Gochujang Tofu with Herbs and Peanuts as part of a bigger meal, keep the sides simple and fresh. A crisp cucumber salad, sautéed greens like bok choy, or even a bowl of kimchi will complement the spicy, saucy tofu without stealing the show.
Creative Ways to Present
For a fun twist, turn this dish into lettuce wraps—pile a spoonful of tofu, herbs, peanuts, and rice in crisp lettuce leaves for bite-sized bursts. Or serve on a platter with colorful pickled veggies for a vibrant party centerpiece! Sticky Gochujang Tofu with Herbs and Peanuts is versatile enough for cozy dinners or impressive gatherings alike.
Make Ahead and Storage
Storing Leftovers
Any leftover Sticky Gochujang Tofu with Herbs and Peanuts will keep beautifully in an airtight container in the fridge for up to 3 days. Store the toppings and rice separately for the freshest texture and easiest reheating.
Freezing
While you can freeze the tofu and sauce together (up to 2 months), do note that the crispy texture will soften a bit upon thawing. This dish is at its absolute best fresh, but freezing is handy for future cravings—just be sure to add fresh herbs and peanuts after reheating for that perfect finish.
Reheating
To reheat, place the tofu and sauce in a skillet over medium heat, adding a splash of water if needed to loosen up the sauce. Stir gently until everything is warmed through. You can also microwave single servings, but skillet reheating helps maintain the best texture for Sticky Gochujang Tofu with Herbs and Peanuts.
FAQs
Can I make Sticky Gochujang Tofu with Herbs and Peanuts gluten-free?
Absolutely! Simply swap the soy sauce for tamari or coconut aminos, and make sure your gochujang is certified gluten-free. All the other ingredients are naturally gluten-free, so you’ll still get all the bold flavors.
What can I use instead of gochujang if I can’t find it?
While nothing quite matches gochujang’s unique sweet heat, a mixture of miso paste, chili sauce (like sriracha), and a touch of sugar or maple syrup can mimic its complexity in a pinch.
Can I bake or air-fry the tofu instead of pan-frying?
You sure can! For a lighter version, bake the cornstarch-coated tofu cubes at 400°F for about 25–30 minutes, or air-fry at 390°F for 15 minutes, turning halfway. Then proceed with the sauce as described above.
Is this dish spicy?
Sticky Gochujang Tofu with Herbs and Peanuts does have a lovely kick from gochujang, but the sweetness and fresh herbs mellow the heat. If you prefer it milder, use a little less gochujang or serve with extra rice to balance things out.
Can I add vegetables to the recipe?
Definitely! Add sautéed bell peppers, snap peas, or shredded carrots to the pan before tossing in the tofu for extra color, crunch, and nutrients. The sauce is versatile and will coat veggies beautifully!
Final Thoughts
If your dinners have been feeling a little lackluster, Sticky Gochujang Tofu with Herbs and Peanuts is the dish to shake things up. It’s colorful, vibrant, and packs a punch of flavor you’ll want on repeat. Gather your ingredients and get ready for a crowd-pleaser that just might become your new favorite tofu recipe!
Print
Sticky Gochujang Tofu with Herbs and Peanuts Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Sticky Gochujang Tofu with Herbs and Peanuts recipe is a flavorful and satisfying dish that combines crispy tofu with a sticky, spicy-sweet sauce. Topped with fresh herbs and peanuts, it’s a perfect balance of textures and flavors.
Ingredients
Tofu:
- 1 (14 oz) block extra-firm tofu (pressed and cut into cubes)
- 2 tbsp cornstarch
- 2 tbsp neutral oil (for frying)
Sauce:
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove (minced)
- 1 tsp grated fresh ginger
- ¼ cup water
For Serving:
- ¼ cup roasted peanuts (chopped)
- ¼ cup fresh cilantro (chopped)
- ¼ cup fresh mint or Thai basil (chopped)
- 1 green onion (thinly sliced)
- cooked jasmine rice or rice noodles
Instructions
- Tofu Prep: Toss tofu cubes in cornstarch until evenly coated.
- Frying Tofu: Heat oil in a large nonstick skillet over medium-high heat. Fry tofu for 2–3 minutes per side until golden and crispy, then remove and set aside.
- Making Sauce: In the same skillet, whisk together gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and water. Bring to a simmer and cook for 2–3 minutes until slightly thickened.
- Coating Tofu: Return tofu to the skillet and toss to coat in the sticky sauce. Cook another 2–3 minutes until sauce clings to tofu.
- Serving: Serve over rice or noodles, and top with chopped peanuts, herbs, and green onion.
Notes
- You can air-fry or bake the tofu instead of pan-frying for a lighter version.
- Add sautéed veggies or a fried egg for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 7g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 0mg
