Gochujang and Maple Tofu

This oven baked tofu is sweet, spicy and tangy. The texture and taste will convert any tofu hater. This tofu recipe is perfect for noodle bowls, rice bowls and buddha bowls.

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Prep Time 5

Cook Time 25

Tofu Pressing Time (optional) 30

Course buddha bowl, dinner, Main Course, Salad, Side Dish

Cuisine Asian, california, fusion, Korean, vegan

Servings

Calories 80 kcal

Ingredients

1 block extra firm tofu drained, pressed and cubed
1 tsp olive oil
1 tbsp gochujang
2 tsp maple syrup
1 tbsp soy sauce
1 tbsp water

Instructions

Preheat oven to 400.
Place cubed tofu on oiled sheet pan and bake for 20 minutes. Flip once halfway. For crispier tofu add 10 minutes to cooking time before adding sauce in last step.( I like mine soft and meaty).
Meanwhile, in a small pan combine gochujang, water, soy sauce and maple syrup and bring to a quick boil, whisking to combine until smooth.
Pour sauce over tofu and bake for an additional 5 minutes to caramelize.

Nutrition

Calories: 80kcalCarbohydrates: 6gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 315mgPotassium: 185mgFiber: 1gSugar: 4gVitamin A: 8IUVitamin C: 1mgCalcium: 36mgIron: 1mg

Keyword baked, dairy-free, high-protein, one pan, simple, tofu, vegan

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