Gochujang Tofu Salad
Our gochujang tofu salad is spicy, savory, tangy, healthy, and delicious all at once! Served with miso lime dressing.
Make the gochujang tofu
Add all ingredients but the tofu and cornstarch to a small container and whisk to combine. Gently press tofu with a towel to release moisture and cut into 1-inch cubes. Add to the small container the tofu pieces should be mostly submerged in the marinade. Let sit for 1 hour.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and transfer the tofu from the marinade to the sheet. Gently sprinkle the top of the pieces with cornstarch then flip and sprinkle again.
Bake for 40 minutes flipping half way through.
Assemble the salad
Break out 4 bowls or one large salad bowl for serving and add greens, red cabbage, carrots, snap peas, red onion, and gochujang tofu. Toss with dressing and sprinkle with optional sesame seeds and red pepper flakes.
Nutrition is an estimate and does not include optional ingredients.
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Serving: 305g | Calories: 291kcal | Carbohydrates: 15g | Protein: 14g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1056mg | Potassium: 374mg | Fiber: 2g | Sugar: 7g | Vitamin A: 264IU | Vitamin C: 33mg | Calcium: 359mg | Iron: 3mg