Sheet-Pan Tofu with Brussels Sprouts & Gochujang

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

Firm tofu 

Brussels sprouts

Scallions 

Gochujang sauce 

Cooked brown rice 

What You’ll Need

Vegetable oil

Soy sauce

Makes 3 servings

10 minutes active 

30 minutes total 

Step 1

Preheat the oven to 425°F. Line a sheet pan with parchment or foil. 

Step 2

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. 

Step 3

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. 

Step 4

Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.

Step 5

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.

Contains: soy.