This Sticky Gochujang Tofu is the perfect combination of crispy, spicy, sweet, and savory. Golden baked tofu is coated in a bold 5-ingredient peanut gochujang sauce that clings to every crispy edge, creating an incredibly satisfying dish with minimal effort.
Served over rice with crunchy cucumbers, fresh herbs, and peanuts, this dish delivers big flavor and texture in every bite. It’s quick enough for a weekday lunch but impressive enough for dinner.
Why You’ll Love This Recipe
This tofu recipe is simple but packed with flavor and texture.
- Crispy baked tofu with a sticky sauce
- Bold Korean-inspired flavors
- Only 5 ingredients for the sauce
- Easy weeknight meal
- Perfect for rice bowls or meal prep
The tofu is baked until golden and slightly crispy, then coated in a spicy peanut gochujang sauce that is sweet, tangy, and deeply savory.
Ingredients
Tofu
- 1 block (16 oz) extra-firm tofu
- 1 tablespoon avocado oil
- 2 teaspoons cornstarch
- ½ teaspoon kosher salt
- Black pepper to taste
Gochujang Peanut Sauce
- 3 tablespoons gochujang sauce
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 teaspoon garlic powder
- 1–2 tablespoons water (to thin if needed)
For Serving
- Steamed rice
- Sliced cucumber
- Fresh cilantro or green onions
- Chopped peanuts
How to Make Sticky Gochujang Tofu
1. Prepare the Tofu
Preheat the oven to 400°F (200°C). Pat the tofu lightly with paper towels to remove excess moisture.
Tear the tofu into irregular chunks rather than cutting it. The rough edges help create a crisp texture and allow the sauce to cling better.
2. Season the Tofu
Place the tofu pieces on a parchment-lined baking sheet or baking dish. Add avocado oil, cornstarch, salt, and pepper. Toss gently to coat all the pieces.
The cornstarch helps create that crispy golden exterior.
3. Bake the Tofu
Bake for 15 minutes, then shake the pan or flip the tofu pieces. Bake for another 10 minutes until the tofu becomes golden and slightly crisp.
4. Prepare the Sauce
While the tofu bakes, combine the gochujang sauce, sesame oil, soy sauce, peanut butter, garlic powder, and water in a small bowl or jar. Whisk or shake until smooth.
The sauce should be creamy but pourable.
5. Coat the Tofu
Remove the tofu from the oven and pour enough sauce over the pieces to coat them lightly. Toss gently to combine.
Return the tofu to the oven for 5–10 minutes so the sauce thickens and caramelizes slightly.
6. Serve
Remove from the oven and drizzle with a little extra sauce if desired.
Serve the tofu over rice with cucumber slices, fresh herbs, and chopped peanuts for a complete and flavorful bowl.
Helpful Tips
Tear the tofu instead of cutting it
The rough edges create more surface area, which means crispier tofu and better sauce coverage.
Use extra-firm tofu
It holds its shape well and becomes perfectly crispy when baked.
Adjust the spice level
Gochujang can be spicy, so start with less if you prefer milder heat.
Serving Ideas
This sticky gochujang tofu is delicious in many ways:
- Rice bowls with cucumbers and herbs
- Wrapped in lettuce or tortillas
- Served with noodles
- Added to salads
- Paired with roasted vegetables
What is Gochujang?
Gochujang is a Korean fermented chili paste made from red chili peppers, rice, soybeans, and salt. It has a deep, savory flavor with a balance of spicy, sweet, and umami notes.
For this recipe, a gochujang sauce version works well because it’s slightly sweeter and easier to mix.
Final Thoughts
Sticky Gochujang Tofu is proof that tofu can be incredibly flavorful and satisfying. With crispy edges, a rich peanut gochujang glaze, and fresh toppings, this dish turns simple ingredients into a bold and delicious meal.
Whether you’re new to tofu or already love plant-based cooking, this recipe is sure to become a favorite.