Sheet-Pan Tofu with Gochujang

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.

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Prep Time: 10

Cook Time: 10

Inactive time: 20

Total Time: 40

Servings:

Calories: 269kcal

Equipment

Baking sheet

Ingredients

12 ounces broccoli florets
½ cup shredded carrots
¼ cup unsalted peanuts
1 pound firm tofu pressed and cut into 1-inch cubes
1½ teaspoons salt plus more to taste
2 teaspoons roasted sesame seeds plus more for serving
1 tablespoon neutral oil

Gochujang-maple sauce:

2 tablespoons gochujang
2 tablespoons maple syrup
2 teaspoons rice vinegar
2 teaspoons sesame oil
1 tablespoon water

For serving:

Cooked white rice or noodles

Instructions

Prepare the baking sheet:

Preheat the oven to 400ºF. Grease a baking sheet with 1 tablespoon of neutral oil.

Make the gochujang-maple sauce:

Combine the gochujang, maple syrup, rice vinegar, sesame oil, and water in a bowl. Whisk until smooth. The sauce should be a drizzling consistency.

Prepare the baking sheet:

Arrange the broccoli, carrots, and peanuts in an even layer on a baking sheet. Create enough room for the tofu–in the middle or to one side of the baking sheet–and arrange the cubed tofu in an even layer. Drizzle the sauce over the vegetables and the tofu, and use your hands or a spatula to toss gently to coat with the sauce.
Sprinkle the toasted sesame seeds on top of the broccoli and tofu.

Bake the tofu and vegetables:

Transfer to the oven and bake for 20 minutes, flipping the broccoli once halfway through cooking. Remove the baking sheet from the oven once the broccoli is tender-crisp and charred around the edges.

To serve:

Transfer the broccoli and tofu to a serving platter. Sprinkle with more toasted sesame seeds. Serve with cooked white rice or noodles. Enjoy!

Nutrition