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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
-
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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April 15, 2024
We loved this!
This is the first time I have ever made a tofu dish, but I have come to love gochujang so decided to give it a try. We both loved it and are happy to add something brand new to our diets. I followed the recipe exactly and would not change a thing. Thanks for the recipe!
January 15, 2024
Great vegan meal
This is quick, easy, flavorful and satisfying. I tripled the recipe and served it during the run up to the holidays. It was a great break from typical holiday fare and met everyone’s preferences.
December 8, 2023
Double It!
Pretty darn solid. Mind less than blown, but a good weekday dinner, especially if, like us, you want leftovers and double everything and throw it on some brown jasmine. Might need an extra 10-15 in the oven if using one sheet, but it's worth it.
January 21, 2024
Good Flavor
Simple and straightforward but a bit underwhelming overall. Good flavor but it seemed to be lacking something to brighten it up.
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