Sticky Gochujang Tofu with Herbs and Peanuts is bold, saucy, and packed with vibrant flavors and crunchy textures—it’s the kind of dish that makes you want just one more bite every time. Sweet, spicy, sticky gochujang glaze clings to crisped tofu cubes, while a flurry of fresh herbs and roasted peanuts adds the most addictive finishing touch. Whether you serve it piled over steaming rice or tangle it with noodles, this recipe is a standout way to celebrate the magic of Korean chili paste in a speedy, weeknight meal.

Sticky Gochujang Tofu with Herbs and Peanuts Recipe - Recipe Image

Ingredients You’ll Need

The ingredient lineup for Sticky Gochujang Tofu with Herbs and Peanuts leans on simple pantry staples and a few fresh fixings, each chosen for what they bring to the dish. The sticky sauce, crunchy peanuts, and fragrant herbs all play vital roles, so don’t be shy with any of them!

Extra-firm tofu: Holds its shape beautifully and gets perfectly crispy when fried or baked.
Cornstarch: Ensures the tofu fries up with an irresistible golden crust.
Neutral oil: Lets all those bold flavors shine without getting in the way—go for canola, grapeseed, or vegetable oil.
Gochujang (Korean chili paste): The star ingredient, it brings umami, heat, and sweetness all at once.
Soy sauce: Adds savory depth and rounds out the sauce.
Maple syrup or honey: Creates that luscious stickiness and balances the heat.
Rice vinegar: Lifts everything with a bright, tangy zing.
Sesame oil: Offers a nutty aroma that lingers with every bite.
Garlic: Freshly minced for punchy, fragrant flavor.
Fresh ginger: Adds a spicy, warming note to the sauce.
Water: Helps meld the sticky sauce and makes it just the right consistency.
Roasted peanuts: Chopped and sprinkled on top for satisfying crunch with every forkful.
Fresh cilantro: Brightens the whole dish with citrusy, herbal notes.
Fresh mint or Thai basil: Choose your favorite—for a layer of cool, refreshing flavor.
Green onion: Thinly sliced for a mild oniony finish.
Cooked jasmine rice or rice noodles: The perfect base—rice for comfort, noodles for fun!

How to Make Sticky Gochujang Tofu with Herbs and Peanuts

Step 1: Coat the Tofu

Start by pressing your tofu to remove any excess moisture, which is a little step that guarantees crispy results. Slice the tofu into bite-sized cubes, then gently toss them in cornstarch. This creates that magical light crust later and helps the delicious sticky Gochujang sauce cling to each piece.

Step 2: Fry Until Golden

Heat your neutral oil in a large nonstick skillet over medium-high. Once hot, add the tofu cubes, making sure not to crowd the pan, and let them cook undisturbed for 2 to 3 minutes per side. The goal: deeply golden and crispy cubes. Transfer the tofu to a paper towel–lined plate when they’re gorgeously browned.

Step 3: Whisk the Sauce

In the same skillet, lower the heat slightly and add gochujang, soy sauce, maple syrup or honey, rice vinegar, sesame oil, minced garlic, grated ginger, and water. Whisk everything together and let it come to a gentle simmer. This is where that signature sticky Gochujang Tofu with Herbs and Peanuts sauce is born—watch as it turns glossy and irresistible!

Step 4: Sauce the Tofu

Return the crispy tofu cubes to the skillet and toss them through the bubbling sauce. Let everything cook together for another 2 to 3 minutes. The sauce will thicken up slightly and cling to each piece, making them glossy and finger-licking good.

Step 5: Pile on the Toppings

Spoon the hot tofu over bowls of steamed jasmine rice or a nest of rice noodles. Shower generously with chopped peanuts, loads of fresh herbs like cilantro and mint or Thai basil, and a scattering of thinly sliced green onion for that final, fragrant pop.

How to Serve Sticky Gochujang Tofu with Herbs and Peanuts

Garnishes

The beauty of Sticky Gochujang Tofu with Herbs and Peanuts is in its layers. Don’t hold back when topping your bowl! The roasted peanuts add irresistible crunch, while those vibrant herbs wake up every bite. That combo of cilantro, mint, and green onion transforms a simple meal into something totally restaurant-worthy at home.

Side Dishes

This dish shines alongside crisp cucumber salad, light kimchi, or a mountain of pickled veggies. A plate of sautéed bok choy or even a fried egg on the side can turn Sticky Gochujang Tofu with Herbs and Peanuts into a feast fit for company (or just an extra-special Thursday night).

Creative Ways to Present

Get playful! Tuck the tofu and toppings into lettuce wraps for a Korean-inspired appetizer, or serve everything family-style for a DIY rice bowl experience. You could even pack the Sticky Gochujang Tofu with Herbs and Peanuts into a grain bowl with roasted vegetables for the ultimate weekday lunch.

Make Ahead and Storage

Storing Leftovers

Leftover Sticky Gochujang Tofu with Herbs and Peanuts keeps beautifully in an airtight container in the fridge for up to 3 days. Store the peanuts and fresh herbs separately, so you can sprinkle them on right before serving for maximum crunch and freshness.

Freezing

Freezing is possible, though the tofu texture will soften a bit. Freeze tofu coated with the sauce (skip the herbs and peanuts) in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating, and add fresh toppings after warming up.

Reheating

To bring your leftovers back to life, gently reheat the tofu and sauce in a skillet over low heat, adding a splash of water if the sauce seems too thick. You can also microwave it in short bursts, but the stovetop is best for preserving a bit of crispness on the tofu. Finish with fresh herbs and peanuts for that same just-cooked magic.

FAQs

Is Sticky Gochujang Tofu with Herbs and Peanuts very spicy?

Gochujang brings warmth and plenty of flavor, but it’s far from being tongue-numbing. If you prefer things milder, start with less gochujang and taste as you go—you’re totally in control!

Can I bake or air-fry the tofu instead of pan-frying?

Absolutely! Baking or air-frying delivers a lighter version and keeps the kitchen cleanup to a minimum. Just toss your cubed tofu in cornstarch and lightly oil, then bake or air-fry until golden and crisp before saucing them up.

Is this recipe gluten-free?

It can be! Just swap in tamari or a gluten-free soy sauce, and double-check that your gochujang is gluten-free (some brands are, but not all).

What are good substitutions for peanuts or specific herbs?

If you can’t do peanuts, toasted cashews or sunflower seeds work beautifully. For herbs, don’t be afraid to experiment—Thai basil, parsley, or even a few sprigs of dill can add a fun twist to Sticky Gochujang Tofu with Herbs and Peanuts.

Can I prep elements of this recipe ahead of time?

Yes! You can chop the herbs and peanuts, mix the sauce in advance, and have your tofu pre-cubed and pressed. Come dinnertime, you’ll be halfway to a homemade hero meal.

Final Thoughts

If you’re ready for a plant-based dinner with maximum wow factor, make Sticky Gochujang Tofu with Herbs and Peanuts your next kitchen adventure. It’s bold, crunchy, fragrant, and endlessly customizable—so much more than the sum of its parts. Gather your ingredients, invite your favorite people, and let the saucy goodness make your night unforgettable!

Sticky Gochujang Tofu with Herbs and Peanuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

A delicious and spicy Korean-inspired tofu dish featuring crispy tofu coated in a sticky gochujang sauce, topped with fresh herbs and peanuts. This vegan recipe is bursting with flavor and perfect served over rice or noodles.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Tofu Preparation: Toss tofu cubes in cornstarch until evenly coated.
Frying Tofu: Heat oil in a large nonstick skillet. Fry tofu for 2–3 minutes per side until golden; set aside.
Making Sauce: In the same skillet, combine gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and water. Simmer for 2–3 minutes.
Coating Tofu: Return tofu to the skillet, toss to coat in sauce, and cook for another 2–3 minutes until sauce clings to tofu.
Serving: Serve over rice or noodles, and top with peanuts, herbs, and green onion.