Korean · dinner
Sheet-Pan Gochujang Tofu and Bok Choy
A sheet-pan dinner with store-bought gochujang glaze, kept early in the week while the bok choy is fresh.
- Total time
- 30 min
- Serves
- 2
- Est. cost
- $14
Ingredients
For 2 servings
Produce
- extra-firm tofu14 oz
- baby bok choy1 lb
- scallion1 bunch
Sauces & condiments
- gochujang3 tbsp
- soy sauce2 tbsp
- sesame oil1 tbsp
Pantry & grains
- maple syrup1 tbsp
- microwave jasmine rice2 package
Method
- 1
Heat oven to 425°F and line a sheet pan with parchment.
- 2
Press tofu 10 minutes between towels, then cut into 1-inch cubes.
- 3
Whisk gochujang, soy sauce, maple syrup and sesame oil.
- 4
Toss tofu with two-thirds of the glaze; spread on the pan and roast 12 minutes.
- 5
Add halved bok choy, drizzle with remaining glaze, and roast 10 minutes until edges are charred and tofu is sticky.
- 6
Microwave rice per package and serve topped with sliced scallion.
Kitchen note
Gochujang is spicy-sweet; use less for milder heat. Save half the scallions for the Filipino-style dinner.Approximate per serving: 520 calories, 24g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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