Sheet-Pan Tofu with Gochujang
Serves 410 mins prep10 mins cook
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.
0 servings
What you need
cup carrot
cup unsalted peanuts
lb firm tofu
tsp salt
tbsp orange oil
tbsp gochujang
tbsp maple syrup
tsp rice vinegar
tsp sesame oil
tbsp water
Instructions
Prepare the baking sheet: 1 Preheat the oven to 400ºF. Grease a baking sheet with 1 tablespoon of neutral oil. Make the gochujang-maple sauce: 3 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: 5 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. 6 Sprinkle the toasted sesame seeds on top of the broccoli and tofu. Bake the tofu and vegetables: 8 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: 10 Transfer the broccoli and tofu to a serving platter. Sprinkle with more toasted sesame seeds. Serve with cooked white rice or noodles. Enjoy!View original recipe
