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Gochujang-Glazed Tofu and Bok Choy Traybake
This salty-sweet and subtly spicy traybake takes inspiration from the Korean gochujang-glazed tofu dish, dubu gangjeong. To start, we bake cornstarch-coated tofu in a ripping-hot oven to give it a crisp crust and flavorful browning. We then brush it with a gochujang-honey glaze, which concentrates and caramelizes. Leafy green baby bok choy joins the tofu midway through, its tender-crisp stems and lightly charred leaves offering lots of textural and flavor contrast to the tofu. Steaming-hot rice is a perfect match for this well-seasoned traybake.
4
Servings
45 minutes
25 minutes active
Ingredients
-
2
tablespoons neutral oil
-
2
tablespoons gochujang
Directions
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01Heat the oven to 475°F with a rack in the upper-middle position. Brush a rimmed baking sheet with the neutral oil. In a small bowl, whisk together the gochujang, honey, 1 tablespoon sesame oil, ½ teaspoon salt and ¼ teaspoon pepper; set aside.
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