Toss tofu cubes and brussels sprouts in a marinade made with fermented Korean chile paste for a cozy supper. As everything roasts, the gochujang’s heat mellows but stays loaded with umami.
What You Get
Cooked brown rice
What You’ll Need
Makes 3 servings
10 minutes active
30 minutes total
Preheat the oven to 425°F. Line a sheet pan with parchment or foil.
Remove the tofu from the packaging, place it between paper towels, and press to remove any moisture. Cut the tofu into bite-size cubes. Trim and halve the brussels sprouts. Slice a handful of scallions.
In a large bowl, whisk together ¼ cup vegetable oil, ¼ cup soy sauce, and 2 tablespoons gochujang sauce. Add the tofu and brussels, and toss to coat. Arrange the tofu and brussels on the prepared pan, and roast until the sprouts are tender and the tofu is beginning to brown around the edges, about 20 minutes.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice into bowls, and top with the tofu and brussels. Sprinkle with scallions, drizzle with more gochujang, if you like, and dig in.