Golden, crispy tofu tossed in spicy-sweet gochujang, roasted veggies, and a bright pickled radish salad — all in one easy sheet-pan meal.

Looking for more protein rich, plant-based meals? These are some of my favourites:

Inspired by the 9,000 five-star reviews on NYT Cooking, this sheet-pan gochujang tofu is my new go-to when I want a fuss-free, flavour-packed dinner. It’s spicy, sweet, nourishing, and all comes together on a single pan — minimal dishes, maximum flavour. The crispy baked tofu soaks up the sticky gochujang glaze, the veggies caramelise beautifully, and the cooling radish salad adds crunch and freshness. You can prep most of this in advance, it’s vegan-friendly, high in plant protein, and satisfying enough to impress tofu skeptics. Perfect for busy weeknights when you still want something wholesome and craveable.

Main Ingredients & Why We Use Them

Pre-Baked Tofu

Extra-firm tofu — high in plant protein, holds shape when baked. I froze mine before hand and then tore it into chunks.
Avocado oil — for crisping the tofu
Cornstarch — creates that golden, crispy coating
Marinade — infuses tofu with bold, spicy-sweet flavour

Gochujang Sauce

Gochujang — Korean chilli paste for heat and depth
Maple syrup — balances spice with sweetness
Soy sauce — savoury umami base
Fresh ginger, grated — adds zing and warmth
Neutral oil — helps everything roast evenly, I used Canola oil.

Veggies

Butternut pumpkin — naturally sweet, roasts beautifully
Turnips — earthy, hearty, great roasted texture
Spring onion whites — caramelise in the oven for extra flavour

Radish Salad

Radishes — crisp, peppery bite
Spring onion greens — mild onion flavour, freshness
Rice vinegar — bright acidity
Sesame oil — nutty finish
Salt — balances the flavours

Tofu Tricks:

Freezing tofu changes its structure by forming ice crystals inside. When you defrost it, those crystals leave behind small holes or pockets, making the tofu spongier and better at absorbing marinades or sauces. Freeze as is, in it’s packaging and then thaw overnight in the fridge.
Tearing tofu (instead of cutting clean cubes) creates irregular edges and crevices. These rough surfaces soak up more marinade and crisp up better when cooked.

Sheet-Pan Gochujang Tofu & Roasted Vegetables Ingredients

How to Make It

First, toss the tofu with oil, cornstarch, salt, and pepper, then bake until crispy. While that’s happening, whisk your marinade and prep the veggies. Toss the tofu in the marinade, spread everything on a sheet pan, drizzle extra marinade over the veggies, and roast until golden and caramelised. Meanwhile, mix the radish salad and cook your noodles. Serve it all up with a drizzle of creamy coconut sauce and enjoy.

Variations and Substitutes

Swap turnips for carrots or parsnips. Butternut pumpkin can be replaced with sweet potato. No gochujang? Try sriracha with a little miso. Rice or soba noodles work in place of udon. For extra protein, add edamame.

Equipment

Large sheet pan
Baking paper
Mixing bowls
Whisk
Knife and chopping board

How to Serve It

Pile roasted tofu and veggies over udon noodles with a generous drizzle of creamy coconut sauce. Top with radish salad for freshness and crunch. Rice or grain bowls work too, we had extra vermicelli on hand from our Giant Rainbow Rice Paper Rolls and that worked perfect.

How to Store It

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat tofu and veggies in the oven or air fryer to maintain crispness. Salad is best fresh.

How to Make It

Sheet-Pan Gochujang Tofu & Roasted Vegetables

Golden, crispy tofu tossed in spicy-sweet gochujang, roasted veggies, and a bright pickled radish salad — all in one easy sheet-pan meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Course Main Course

Cuisine Korean

Servings 4 people

Ingredients

Pre-Baked Tofu

500 g extra-firm tofu pressed and torn into chunks
1 tablespoon olive oil
4 teaspoons cornstarch
½ teaspoon kosher salt
pepper to taste
6 tablespoon gochujang sauce recipe below

Gochujang Sauce

3-4 tablespoons gochujang
3 tablespoons maple syrup
3 tablespoons soy sauce
1 tablespoons fresh ginger peeled and grated
3 tablespoons neutral oil canola, grapeseed, or vegetable oil

Veggies

900 g butternut pumpkin peeled, seeded, cut into 2-inch pieces
450 g turnips trimmed, cut into 2-inch pieces
10 spring onion whites only ends trimmed

Radish Salad

1 280g radishes trimmed, thinly sliced
10 spring onion greens thinly sliced
2 tablespoons rice vinegar
1 tablespoon sesame oil
pinch of salt

To Serve

cooked noodles or rice

Instructions

Pre-Bake the Tofu

Preheat oven to 200°C (fan-forced). Line a large sheet pan with baking paper.
Toss tofu with avocado oil, cornstarch, salt, and pepper.
Arrange in a single layer on the sheet pan and bake for 20 minutes, flipping halfway, until lightly golden and crisp.

Marinate the Tofu

In a large bowl, whisk together gochujang, maple syrup, soy sauce, ginger, and neutral oil.
Once tofu is pre-baked, toss it gently in ~half of the marinade to coat.
Whilst allowing for the tofu to marinate, cut up you veggies.

Roast the Veggies & Tofu

On a large lined sheet pan, spread out the pumpkin, turnips, and spring onion whites.
Spread the remaining marinade across the veggies, mixing together to coat.
Arrange baked and marinated tofu among the veggies.
Roast everything for 25–30 minutes, flipping tofu and tossing veggies halfway through.

Make the Radish Salad

Toss sliced radishes and spring onion greens with rice vinegar, sesame oil, and a pinch of salt. Set aside.

Serve

Pile roasted tofu, veggies, and creamy coconut sauce over bowls of udon noodles.
Top with radish salad for crunch and freshness.

Keyword sheet-pan, spicy, tofu

Sheet-Pan Gochujang Tofu & Roasted Vegetables