Sheet Pan Spicy Korean-Style Tofu and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant sheet pan dish featuring spicy gochujang-glazed tofu with crisp roasted vegetables for an easy plant-based meal. This korean-inspired sheet pan (vegetarian) ready in about 45 minutes pairs firm tofu, pressed and cubed, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (10 ratings) Prep: 15 min Cook: 30 min Serves 4 Korean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, and 3 minced garlic cloves until smooth.
  2. Step 2: Toss 14 oz firm tofu cubes gently in half of the sauce mixture until fully coated. On a large rimmed baking sheet, spread tofu evenly. In a separate bowl, toss 3 cups broccoli florets, 1 sliced red bell pepper, and 2 sliced carrots with 2 tbsp olive oil and remaining sauce.
  3. Step 3: Arrange vegetables around tofu on the sheet pan without overcrowding. Roast for 25-30 minutes, turning halfway through, until tofu edges are slightly crispy and vegetables are tender.
  4. Step 4: Remove from oven and sprinkle 1 tbsp sesame seeds and 2 sliced green onions over the top before serving.

Frequently asked questions

How long does Sheet Pan Spicy Korean-Style Tofu and Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Spicy Korean-Style Tofu and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu, pressed and cubed from drying out.

Can I substitute ingredients in Sheet Pan Spicy Korean-Style Tofu and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Spicy Korean-Style Tofu and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Spicy Korean-Style Tofu and Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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