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.
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.