PBBPlant-BasedBlueprint
Build my plan
All recipes
Sheet-Pan Gochujang Tofu
Weeknight · 15–30 min

Sheet-Pan Gochujang Tofu

Cornstarch-dusted tofu and broccoli go on one pan and roast until crispy. Then they get tossed in a sweet-hot gochujang glaze. Ten minutes of your time, and the rest is waiting while your kitchen starts to smell like your favorite takeout.

Hands-on
10 min
Hands-off
25 min
Total
35 min
Dishes
2
34gprotein637cal76gcarbs24gfatper serving · $3.06
Skilloven · air-fryer

Method

  1. 1

    Heat the oven to 425°F. Tear the tofu into bite-size chunks and toss with the cornstarch, half the oil and salt.

  2. 2

    Spread on a lined sheet pan with the broccoli, tossed in the remaining oil. Roast, flipping once, until the tofu turns crisp and the broccoli is charred at the tips.

  3. 3

    Whisk the glaze ingredients in a large bowl. Tip in everything from the pan and toss to coat.

  4. 4

    Serve over rice with green onions.

Storage

Keeps 4 days. The tofu softens in the fridge but a few minutes in the air fryer brings it back.

Good to know
  • Swapping to nuggets? Skip the cornstarch and roast them straight from frozen next to the broccoli.

Nutrition

per serving
Calories
637
Protein
34g
Carbs
76g
Fat
24g
Fiber
7g
Sodium
1080mg
Contains soyContains glutenContains sesamePeanut-free

Calculated from ingredient reference data. Brand labels vary.

Reviews

No reviews yet

Made this one? Sign in to rate and review it.Sign in
    Keep going

    More like this