Sticky Gochujang Tofu with Peanuts and Herbs
3–4 servings
| prepPreheat oven to 400°F / 200°C | ||||
| 1 450 g block extra firm tofu, torn into rough chunks | Toss tofu with oil, cornstarch, salt & pepper | Bake 400°F / 200°C, 15 min; shake & bake 10 min more | Coat tofu with sauce, bake 5–10 min until golden | Toss with remaining sauce, serve with rice, veggies & garnish |
| 15 ml avocado oil | ||||
| 2 teaspoons cornstarch | ||||
| 1/2 teaspoon kosher salt | ||||
| Pepper to taste | ||||
| 45 ml gochujang sauce | Whisk gochujang, sesame oil, soy sauce, peanut butter, garlic powder & water until smooth | |||
| 30 ml sesame oil | ||||
| 30 ml soy sauce | ||||
| 30 g peanut butter | ||||
| 1 teaspoon garlic powder | ||||
| 1–2 tablespoons / 15–30 ml water as needed | ||||
| Rice for serving | ||||
| Cilantro, green onion, and/or peanuts for garnish | ||||
| Cucumber or other veggies for the bowl | ||||
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