Gochujang tofu and broccoli traybake
45 min · 28 g protein · 350 cals / serving
Crisp-edged tofu and charred broccoli roasted on one tray, then glazed in a sticky, spicy-sweet gochujang sauce with garlic, ginger and sesame. Almost all of it is oven time, and it makes an excellent next-day lunch box.
Ingredients
- 2 blocks (14 oz each) prepared extra firm tofu, patted dry, cut in 2.5 cm (1-inch) cubes
- 1 tbsp cornstarch
- 2 tsp canola oil
- 1/4 tsp salt
- 3 heads broccoli, cut in florets, stalk peeled and sliced
- 1 red onion, cut in wedges
Glaze
- 3 tbsp gochujang
- 2 tbsp reduced sodium soy sauce
- 1 tsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil, toasted
- 3 cloves garlic, grated
- a 2 cm (3/4-inch) piece ginger, grated
To serve
- 2 tsp sesame seeds
- 2 green onions, sliced
Steps
- Turn the oven on to 425°F before you start chopping, and line two baking sheets with parchment. Pat the tofu dry, toss it with the cornstarch, half the oil and the salt, and spread it out on one sheet. Roast for 10 minutes.
- Toss the broccoli and onion with the rest of the oil on the second sheet. Turn the tofu, then roast both sheets together for 10 minutes.
- Meanwhile, whisk the gochujang, soy sauce, maple syrup, vinegar, sesame oil, garlic and ginger together.
- Tip everything onto one sheet, pour over the glaze and toss to coat. Roast 8–10 minutes more, until the glaze is sticky and the broccoli is charred at the tips. Scatter with sesame seeds and green onions and serve, with rice if you like.
Good to know
How do I get the tofu crisp?
Dry it well, give it room on the tray and let it roast 20 minutes before the glaze goes on. Glaze too early and it steams and burns instead of crisping.
Can I use super-firm tofu?
Yes, the dense kind sold as super-firm or high-protein. It carries more protein in every bite and more calories too, at about 56 instead of 61.
Per
- Calories
- 91
- Protein
- (31%)
- 7 g
- Fat
- (40%)
- 4 g
- Carbohydrates
- (29%)
- 8 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 217 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1400 kcal goes into the pot and 1992 g of ingredients comes out as about 1540 g of food: 91 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.