Peanut Gochujang Silken Tofu: Quick, Creamy Vegan Bliss

This Peanut Gochujang Silken Tofu is a delightful, creamy, and quick vegan meal that combines rich peanut sauce with silken tofu.

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Prep Time 5

Total Time 5

Servings: 2 servings

Course: APPETIZERS

Cuisine: Asian, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tofu

1 block Silken Tofu Japanese brands recommended

For the Peanut Sauce

3 tbsp Peanut Butter use natural for healthier option
2 tbsp Gochujang ensure gluten-free if needed
1 tbsp Light Soy Sauce swap with gluten-free soy sauce or tamari
1 tbsp Rice Wine Vinegar can replace with apple cider vinegar
1 tbsp Sweetener use maple syrup or agave for vegan option

For the Spice and Garnish

1 tsp Gochugaru red pepper flakes can substitute
2 tbsp Spring Onions can replace with chopped cilantro
1 tbsp Sesame Oil use high-quality for best flavor

Equipment

small bowl
small saucepan
whisk
serving plate

Method

Preparation

Pat the tofu dry with a paper towel to remove excess moisture.
Mix gochugaru and chopped spring onions in a small bowl.
Warm sesame oil in a small saucepan over medium heat, then pour it over the spice mixture.
In a separate bowl, whisk together peanut butter, gochujang, soy sauce, vinegar, and sweetener. Thin if needed.
Place tofu on a serving plate and pour the peanut sauce over it.
Top with chili oil, chopped spring onions, and crushed peanuts.
Serve immediately with steamed rice or soba noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 22gProtein: 13gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gSodium: 600mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 150IUVitamin C: 3mgCalcium: 200mgIron: 4mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Freeze sauce separately for up to 1 month. Reheat gently and add water if needed to adjust sauce consistency.

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