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.

Servings: 4

Author:

Prep Time
5 minutes

Cook Time
25 minutes

Tofu Pressing Time (optional)
30 minutes

Course:

Cuisine:

Asian Vegan Fusion korean california

Keywords:

Vegan Dairy-Free Tofu baked simple One Pan High-Protein

🧂 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

1 Preheat oven to 400.
2 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).
3 Meanwhile, in a small pan combine gochujang, water, soy sauce and maple syrup
and bring to a quick boil, whisking to combine until smooth.
4 Pour sauce over tofu and bake for an additional 5 minutes to caramelize.

Nutrition Info

Name	Amount
Calories	80 kcal
Carbohydrates	6 g
Protein	8 g
Fat	3 g
Saturated Fat	1 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	1 g
Sodium	315 mg
Potassium	185 mg
Fiber	1 g
Sugar	4 g
Vitamin A	8 IU
Vitamin C	1 mg
Calcium	36 mg
Iron	1 mg