Sheet Pan Gochujang Tofu and Broccoli

Crispy tofu and tender broccoli roast on one pan with a sweet-spicy gochujang glaze for an easy vegetarian dinner.

Prep: 15 min · Cook: 25 min · Yield: 3 · Method: Oven

Ingredients

• 14 oz extra-firm tofu
• 1 lb broccoli
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp neutral oil
• 1 tbsp rice vinegar
• 2 cloves garlic
• 1 tbsp sesame seeds
• 2 scallions
• 3 cups cooked rice

Cooking instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Drain the tofu, wrap it in a clean kitchen towel, and press gently to remove excess moisture. Cut it into 1-inch cubes. (about 5 min) — 425°F
2. Cut the broccoli into bite-size florets. Toss the tofu and broccoli with the oil and spread them in a single layer on the prepared pan. (about 5 min) — 425°F
3. Roast for 10 minutes, then toss the tofu and broccoli and return the pan to the oven. (about 10 min) — 425°F
4. Whisk the gochujang, soy sauce, honey, rice vinegar, and garlic in a small bowl. After the first 20 minutes of roasting, toss the tofu and broccoli with the glaze, spread them out again, and roast for 5 minutes more, until the tofu is browned and the broccoli is tender-crisp. (about 5 min) — 425°F
5. Sprinkle with sesame seeds and sliced scallions. Serve hot over cooked rice. (about 2 min) — 425°F