Sticky Gochujang Tofu with Peanuts and Herbs

• block extra firm tofu - ideally the kind that comes vacuum-packed↗16 ounce
• avocado oil↗1 tablespoon
• cornstarch↗2 teaspoon
• kosher salt↗0.5 teaspoon

  and pepper to taste

• gochujang sauce (see note 1)↗3 tablespoon
• sesame oil↗2 tablespoon
• soy sauce↗2 tablespoon
• peanut butter↗2 tablespoon
• garlic powder↗1 teaspoon
• water as needed↗1
• Rice↗
• Cilantro, green onion, and/or peanuts as a garnish↗
• Cucumber, or other veggies for the bowl↗

Step-by-step instructions

1. 1

   Prep: Preheat the oven to 400 degrees. Press the tofu a few times with paper towels (if you use the vacuum-packed kind, this is hardly necessary at all – yay!). Tear the tofu into rough chunks.

2. 2

   Tofu: Put the tofu chunks in a nonstick square baking dish, or a sheet pan lined with parchment. Add the oil, cornstarch, salt, and pepper directly to the pan; shake or toss to coat.

3. 3

   Bake: Bake tofu for 15 minutes. Give it a shake or stir to rotate the pieces. Then bake for another 10 minutes. ( Total bake time: 25 minutes. )

4. 4

   Make Sauce: While baking is happening, shake up the sauce ingredients in a jar until smooth.

5. 5

   Sauce on Tofu: Pour just enough sauce over the tofu to coat; toss to combine. Return to the oven for another 5-10 minutes, checking every so often to prevent burning, until golden brown.

6. 6

   Done! Remove the pan from the oven and toss with a fresh drizzle of sauce. Serve with rice and a vegetable, and top with chopped peanuts, cilantro, green onion, and any remaining sauce. SO GOOD!