Sheet Pan Gochujang Bowl
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
193 kcal
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Course
Main Course
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Cuisine
Korean
Sheet Pan Gochujang Bowl
Description
The recipe calls for firm or extra-firm tofu pressed, cubed, and combined with chickpeas, mushrooms, cauliflower florets, carrots, and zucchini. These are coated in a gochujang-based marinade blended with soy sauce (or alternatives), sesame oil, garlic and onion powder, salt, and Korean pepper flakes. Baking at 400°F until the tofu crisps lightly and vegetables become tender creates a well-balanced texture of soft and firm bites with a tangy, spicy-sweet flavor profile.
The accompanying dressing mixes vinegar, maple syrup, additional gochugaru flakes, garlic, and a bit of water for a bright finishing touch. Garnishes of green onion and sesame seeds add mild oniony notes and nuttiness. This dish can serve as a satisfying main or side, and its ingredients can be adjusted for gluten-free or soy-free lifestyles.
Using ceramic or stoneware pans helps prevent drying during roasting. The dressing can also double as a quick pickle base for sliced cucumbers and onions, adding versatility. Adjusting the type of tofu and chili paste caters to dietary restrictions while maintaining the core flavors.
Ingredients
For the Baked Tofu
- 7 ounces firm tofu pressed for 15 minutes and then cubed, or extra firm tofu
- 1 cup chickpeas cooked
- 4 ounces white mushroom quartered, or baby portabella or cremini mushrooms
- 2 cups cauliflower florets
- 1/2 cup carrot chopped
- 1/2 cup zucchini chopped
For the Marinade
- 1 tablespoon soy sauce use tamari for gluten-free or coconut aminos for soy-free
- 1 tablespoon sesame oil
- 2 tablespoons gochujang paste
- 1 tablespoon gochugaru flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
For the Dressing
- 1 tablespoon white vinegar or rice vinegar
- 1 tablespoon maple syrup
- 1/2 teaspoon gochugaru flakes
- 1-2 tablespoon water
- 1/2 teaspoon garlic powder or 1 small clove of garlic, minced for an even fresher garlic punch
- sesame seed for garnish
- green onion for garnish
Instructions
Bake the tofu and veggies.
- Preheat the oven to 400° F (205° C).
- Cube the tofu and chop your veggies, if you haven't already, and add to a bowl. Chop the veggies up so that they are somewhat the same size, so the cooking time for all stays similar
- Then, make the marinade by mixing all of the marinade ingredients together in a small bowl until they’re well combined.
- Pour the marinade over the veggies and tofu, tossing well to coat. Spread this mixture onto a parchment-lined baking sheet or a baking dish, and bake for 35 to 45 minutes, stirring once during cooking.
Meanwhile, make the dressing.
- Mix all of the dressing ingredients together in a small bowl, and set aside. Add a pinch of salt
Assemble the gochujang bowls.
- Once the all of the veggies are cooked through and the tofu is a little bit crisp, remove the baking dish from the oven, and drizzle on some of the dressing.
- Transfer the cooked veggies and tofu to bowls and serve. You can serve them on their own, over some chopped greens or cooked rice or noodles, add to wraps, or even make sandwiches!
Notes
- Use a ceramic or stoneware baking dish to ensure even cooking and prevent vegetables from drying out.
- Make quick pickled vegetables by slicing cucumbers and onions, then marinating them in half the dressing diluted with water for 15–20 minutes or longer if refrigerated.
- For gluten-free bowls, use gluten-free gochujang and tamari instead of soy sauce.
- To adapt the recipe for soy-free diets, select chickpea flour tofu and use coconut aminos instead of soy sauce, and consider making a homemade soy-free gochujang blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 589mg | 25% |
| Potassium | 518mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 2731IU | 55% |
| Vitamin C | 30mg | 33% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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