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Baked Sesame Seed Tofu with Gochujang Recipe

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4.4 from 71 reviews

This Baked Sesame Seed Tofu with Gochujang is a flavorful, protein-packed vegan dish featuring marinated tofu coated in crunchy sesame seeds and baked to perfection. Boiled briefly for a tender texture, the tofu is then dipped in a spicy-sweet Gochujang sauce, giving it a vibrant Korean-inspired flavor. Perfect as a main or a topping for grain bowls and salads, it’s a healthy, satisfying recipe with subtle nutty undertones from toasted sesame oil.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Tofu

  • 350 grams (12 ounces) extra firm tofu
  • 3 cups water
  • 1½ teaspoons salt

Marinade & Coating

  • 3 tablespoons Gochujang
  • 1 tablespoon Tamari
  • 1 tablespoon maple syrup
  • 2 teaspoons olive oil or avocado oil
  • 1 teaspoon toasted sesame oil
  • ½ cup sesame seeds

Garnish

  • 1 green onion, sliced (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside for easy cleanup and to prevent sticking.
  2. Cut Tofu: Slice the extra firm tofu into 1/3 inch thick triangles. This shape helps even cooking and a pleasant presentation.
  3. Boil Tofu: In a medium saucepan, bring 3 cups of water and 1½ teaspoons of salt to a boil over medium-high heat. Once boiling, gently add the tofu triangles, fully submerging them. Reduce the heat to a simmer and cook for 5 minutes to firm up the texture and enhance flavor absorption.
  4. Dry Tofu: After 5 minutes, turn off the heat and carefully drain the tofu. Place the tofu pieces on a clean kitchen towel and gently blot them dry to remove excess moisture. Set aside.
  5. Prepare Marinade: In a medium bowl, whisk together 3 tablespoons Gochujang, 1 tablespoon Tamari, 1 tablespoon maple syrup, 2 teaspoons olive or avocado oil, and 1 teaspoon toasted sesame oil until fully combined.
  6. Coat Tofu: Place ½ cup sesame seeds in a separate medium bowl. Dip each tofu triangle into the Gochujang marinade, ensuring it is well coated, then transfer it to the sesame seeds bowl. Lightly coat each piece with sesame seeds before placing it onto the prepared baking sheet. Repeat this process for all pieces.
  7. Bake Tofu: Bake the tofu triangles in the preheated oven for 30 minutes, flipping them gently halfway through at the 15-minute mark. This ensures even cooking and a golden, crispy sesame crust.
  8. Serve: Once baked, garnish the tofu with sliced green onions if desired. Enjoy the tofu triangles as a topping for grain bowls, salads, or as a flavorful protein-packed snack.

Notes

  • Boiling tofu in salted water helps improve texture without pressing. However, if you have a tofu press and prefer that method, feel free to use it.
  • Make sure to blot the tofu dry after boiling to ensure the marinade adheres well and the tofu gets crispy in the oven.
  • Toasted sesame oil adds a rich nutty flavor; do not substitute with plain sesame oil.
  • For extra crispiness, you can bake the tofu on a wire rack set over the baking sheet to allow air circulation.
  • This recipe is great for meal prepping and can be stored in an airtight container in the refrigerator for up to 4 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Korean-inspired
  • Diet: Vegan

Find it online: https://allyumcooks.com/baked-sesame-seed-tofu-with-gochujang-recipe/