cooking / mains

Miso-Gochujang Tofu Sheet Pan

serves 4 · 65+ minutes · 10 minutes (plus 30+ minutes marinating) hands on · easy

Why This Works

Miso and gochujang balance each other — salty-savory depth against sweet heat — and the vegetables roasting alongside pick up the marinade flavors as everything browns on one pan.

Ingredients

Marinade

  • 1 block (14-16 oz) extra-firm tofu, pressed and cubed
  • 2 tbsp miso paste
  • 1 tbsp gochujang (adjust to taste)
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp fish sauce (optional, for extra umami)
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tsp rice vinegar or lime juice (optional)

Vegetables

  • 1 lb green beans, trimmed
  • 2 medium onions, cut into wedges
  • 2 tbsp oil for roasting
  • Salt and pepper to taste

Method

  1. Press the tofu to remove excess water — wrap in towels with a heavy object on top for 45+ minutes for the crispiest results — then cut into uniform 1-inch cubes (irregular pieces don't crisp evenly).
  2. Whisk together the miso, gochujang, soy sauce, sesame oil, fish sauce, garlic, and ginger.
  3. Coat the tofu and marinate at least 30 minutes (longer is better; up to 24 hours ahead).
  4. Preheat the oven to 400°F. Toss the green beans and onion wedges with oil, salt, and pepper.
  5. Arrange tofu and vegetables on a sheet pan with space between pieces so they brown instead of steam.
  6. Roast 25-30 minutes, flipping the tofu halfway, until the tofu is golden and the vegetables are tender with lightly charred edges.

Notes

  • For extra-crispy tofu: dust the cubes with cornstarch before marinating, roast at 425°F, or broil the last 2-3 minutes.
  • Finishing touches that make the dish: a squeeze of fresh lime, a splash of soy sauce, cilantro leaves, and garlic chili sauce.
  • Spice level: 1 tsp gochujang is mild, 1 tbsp medium, 2+ tbsp spicy.
  • Variations: add kimchi to the pan for the last 10 minutes; swap miso for peanut butter plus curry powder for a Thai direction; tempeh, cauliflower (35 minutes), or chicken thighs all take the marinade well. Broccoli and bell peppers, Brussels sprouts and carrots, or zucchini and cherry tomatoes (added in the last 15 minutes) all work as vegetable swaps.
  • Serve over steamed rice or quinoa with sesame seeds and green onions.
  • Leftovers keep 3-4 days; reheat at 400°F for 5-10 minutes to restore crispiness.