Sticky Gochujang Tofu with Peanuts and Herbs

By Lindsay Ostrom · pinchofyum.com

3–4 servings

prepPreheat oven to 400°F / 200°C
1 16 oz / 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
1 tablespoon / 15 ml avocado oil
2 teaspoons cornstarch
1/2 teaspoon kosher salt
Pepper to taste
3 tablespoons / 45 ml gochujang sauce	Whisk gochujang, sesame oil, soy sauce, peanut butter, garlic powder & water until smooth
2 tablespoons / 30 ml sesame oil
2 tablespoons / 30 ml soy sauce
2 tablespoons / 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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