GOCHUJANG GLAZED VEGETABLE TRAYBAKE
This Korean-inspired Gochujang Glazed Vegetable Traybake offers bold flavour and plant-based nourishment in a single pan. This power bowl contains cubed tofu, tender broccoli and chewy rice cakes coated in savoury gochujang paste and roasted to create a dish that’s both hearty and packed with umami. This bowl is made with sesame oil that enhances the richness and fresh spring onions, bringing a pop of brightness. Every bite delivers contrast and comfort. Ideal for a weeknight dinner or meal preparation. It’s naturally vegan and gluten-free, perfect for those seeking both nutrition and taste. Whether you’re a tofu enthusiast or simply exploring Korean flavours, this Gochujang Glazed Vegetable Traybake is a warm and well-balanced meal that’s easy to prepare and rewarding. Serve it on its own or pair it with a side of steamed rice or pickled radish for a complete Korean-style plate that satisfies every craving.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Korean
PREPARATION/TECHNIQUES
Roast, Bake, One-Pot Wonders
OCCASION/HOLIDAY
Fall, Winter, Potluck, Picnic, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegan, Quick & Easy, Low Fat, Low/No Sugar, Wheat/Gluten-Free
DISH TYPE
Main Course
INGREDIENTS
There are the following ingredients for the Gochujang Glazed Vegetable Traybake:
- 100 grams | 3.53 ounces | tofu, cubed
- 45 grams | 1.59 ounces | ½ cup broccoli
- 50 grams | 1.76 ounces | ¼ cup sliced rice cakes (tteok)
- 6 grams | 0.21 ounces | 1 teaspoon gochujang paste
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon sesame oil
- 2 grams | 0.07 ounces | sprinkle of spring onion
FULL NUTRITIONAL INFORMATION
- Calories: 319.5 kilocalories
- Fat: 13.1 grams
- Saturated Fat: 2.0 grams
- Carbohydrates: 34.0 grams
- Sugars: 2.3 grams
- Sodium: 125.3 milligrams
- Fibre: 1.9 grams
- Protein: 19.6 grams
- Calcium: 378.6 milligrams
- Iron: 3.3 milligrams
- Potassium: 423.7 milligrams
PREPARATION
These steps are followed for the preparation of the Gochujang Glazed Vegetable Traybake:
- Prepare The Tofu: Pat the tofu cubes dry with a clean towel to remove excess moisture. This helps them crisp better in the oven.
- Blanch The Rice Cakes: Bring a small pot of water to a boil. Add the sliced rice cakes and blanch for 1 to 2 minutes until slightly softened and then drain.
- Preheat The Oven: Preheat your oven to 200°C (fan 180°C). Line a small baking tray with parchment paper.
- Combine The Ingredients: In a mixing bowl, toss the tofu, blanched rice cakes and broccoli with gochujang paste and sesame oil until everything is evenly coated.
- Spread On The Tray: Arrange the mixture in a single layer on the prepared baking tray, ensuring even spacing to promote roasting rather than steaming.
- Bake Until Golden: Roast for 20 to 25 minutes, turning halfway through, until the tofu is slightly crisp and the broccoli edges are lightly browned.
- Garnish And Serve: Sprinkle with freshly chopped spring onion just before serving for extra flavour and freshness.
PREPARATION TIME
10 minutes
COOKING TIME
25 minutes
TIPS
Here are some helpful tips for the Gochujang Glazed Vegetable Traybake:
- Best Texture: Use extra-firm tofu for the best texture and press it in advance for 15 minutes to remove moisture.
- Heat Level Awareness: Gochujang paste varies in heat level, which starts with less and adjusts according to your spice tolerance.
- Non-Stick Preparation: Lightly oil your baking tray or use parchment to avoid sticking.
- Proper Thawing: If your rice cakes are frozen, soak them in warm water for 10 minutes before blanching.
- Waste Reduction: Add a few broccoli stems, sliced thin to avoid waste and add crunch.
VARIATIONS
- Vegetable Enhancement: Add sliced mushrooms or bell peppers for additional vegetables and nutrients.
- Protein Alternatives: Swap tofu for tempeh or seitan for a protein variation.
- Milder Flavour Option: Replace gochujang with miso paste and a splash of tamari for a milder flavour.
- Sweet-Spicy Addition: Add a drizzle of maple syrup or agave before baking for a sweet-spicy balance.
- Fibre Boost: Stir through some cooked quinoa or brown rice after baking for added fibre and satiety.
PREPPING AND STORAGE
- Leftover Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating Methods: Reheat in the oven at 180°C for 10 minutes or microwave until warmed through.
- Softening Tip: The rice cakes may harden when cold, so sprinkle a few drops of water over them before reheating to help soften.
- Freezing Advisory: Not suitable for freezing due to the texture changes in rice cakes and tofu.
