5-Minute Peanut Gochujang Silken Tofu 

This vibrant, ultra‑quick vegan recipe blends creamy silken tofu with a rich peanut‑gochujang sauce for a flavorful, satisfying meal in just minutes. Bold, spicy, and smooth—it's perfect as a protein‑packed topping over rice or noodles or enjoyed on its own. With minimal ingredients and effort, it brings together nutty, umami, and tangy flavors that elevate plain tofu into a plant‑based delight. Ideal for busy days or those craving a spicy Korean twist without fuss, it’s a simple yet bold dish that delivers maximum taste in minimal time.

Ingredients

• 1 block (≈300 g) silken tofu
  
  

• 2 tbsp peanut butter
  
  

• 2 tsp gochugaru (Korean chili flakes)
  
  

• ½ tbsp gochujang (Korean chili paste)
  
  

• 2 tsp light soy sauce
  
  

• 1 tsp rice wine vinegar
  
  

• 1½ tbsp sesame oil
  
  

• Sweetener of choice (optional, ≈½ tsp)
  
  

Directions

1. Gently drain and slice the silken tofu into bite‑sized pieces.
   
   

2. In a small bowl, whisk together peanut butter, gochugaru, gochujang, soy sauce, rice vinegar, sesame oil, and sweetener if using, until smooth.
   
   

3. Pour the sauce evenly over the tofu.
   
   

4. Optionally, drizzle a little more sesame oil or a few chili flakes on top for extra flavor.
   
   

5. Garnish with sliced spring onion or toasted peanuts (optional) and serve immediately over rice or noodles, or enjoy as is.
   
   

Nutrients

(Approximate per serving, based on key ingredients)

• Calories: ~400 kcal
  
  

• Protein: ~12 g
  
  

• Fat: ~28 g (mostly from peanut butter and sesame oil)
  
  

• Carbohydrates: ~20 g (includes added sugars if using sweetener)
  
  

• Fiber: ~3 g
  
  

• Sodium: varies depending on soy sauce amount