An easy throw-together meal to save you in the middle of the week? We all need that. This sheet-pan tofu with gochujang is easy to whip up and a perfect cure for the midweek blues.

A sweet and spicy, easy weeknight dinner

I am a big fan of the gochujang and maple syrup combo. Gochujang’s smoky, spicy, complex flavor profile is perfectly offset by sweet maple syrup. It works perfectly for glazes and sauces alike, and it’s especially delicious in this sheet-pan tofu recipe.

What I love most about this recipe is how easy it is to prepare and how versatile it is. You don’t need many ingredients for a satisfying, flavorful dinner recipe.

How to make sheet-pan tofu with gochujang

What you need

Gochujang: This is a Korean fermented red pepper paste with a complex flavor profile. It’s smoky and spicy but has very subtly sweet undertones. If you don’t have gochujang, you could replace with sriracha or chili garlic sauce, but note that the flavor will be a bit sharper.
Maple syrup: You can use vegan honey or date syrup instead. You could also use brown sugar if you have that! You may just want to dissolve it in a little hot water first.
Rice vinegar and sesame oil: I use these to flavor the sauce further. The rice vinegar adds a nice punchiness, while the sesame oil gives the sauce a nutty flavor.
Broccoli and carrots: I use broccoli and grated carrots as my veggies of choice to pair with the tofu. You could use any vegetable here. Try it with sliced carrots, bell peppers, cubed sweet potato, baby corn, sugar snap peas, or cauliflower. Just be mindful of how you cut the vegetables to ensure even cooking.
Tofu: I use firm tofu, but extra firm would also work. Be sure to press the tofu before beginning the recipe!
Peanuts: I add a handful of peanuts to the vegetables for a little extra crunch and flavor. You can add almonds or cashews if you have those instead!
Roasted sesame seeds: For extra nuttiness, I sprinkle the tofu and vegetables with roasted sesame seeds. You could use untoasted white sesame seeds or black sesame seeds instead. I just like the extra toasty flavor of the roasted variety.

How to make it

Step 1: Make the sauce. Whisk gochujang with maple syrup, rice vinegar, sesame oil, and a nip of water to help thin it out. You want the sauce to be a drizzling consistency and gochujang is thick with a capital T, so you’ll just want to add a splash or two of water to help give it a saucy consistency.
Step 2: Add your veggies. Arrange the broccoli, carrots, and peanuts on a greased baking sheet and sprinkle with salt. I like creating enough space in the middle for the tofu, but you can add the veggies to one side of the baking sheet and the tofu on the other.
Step 3: Add the tofu. Arrange the tofu in an even layer on the baking sheet and sprinkle with salt.
Step 4: Sauce it up. Pour the sauce over the tofu and veggies, and use your hands or a rubber spatula to coat with the sauce gently.
Step 5: Bake! Transfer the baking sheet to the oven for about 20 minutes. Flip the broccoli once midway through cooking. Remove it from the oven as soon as the broccoli chars around the edges and is bright green and tender-crisp.

From there, serve it up! Transfer the tofu and broccoli to a serving platter and sprinkle with more sesame seeds. Serve it with cooked white rice or your favorite noodle variety. Yum!