Gochujang Bowl with Tofu (1 pan!)
A sheet pan gochujang bowl is an simple, flavor-packed way to use up leftover veggies. Veggies, chickpeas, tofu are tossed in a scrumptious Gochujang marinade and baked! Provide your gochujang bowls over rice, lettuce, or noodles. It’s these types of a multipurpose meal!
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If you are new to gochujang, it’s a spicy, fermented Korean chili paste with a little little bit of a sweet taste. It is incredible in sauces, like the sauce and dressing for this gochujang rice bowl!
We’re likely to up the flavor ante in this recipe by combining gochujang paste with gochugaru flakes. Gochugaru is the chili used to make gochujang paste, so it really doubles down on that remarkable flavor!
This sheet pan food has heaps of veggies, and almost everything baked on a single baking dish! You make this scrumptious marinade with both equally gochujang paste and gochugaru flakes for a deep, gochujang taste for the veggies and protein. And When all the things bakes up together, you make a tangy, refreshing dressing with vinegar and gochugaru flakes along with a small bit of maple for the sweet. Double the flavor! The dressing livens the bowl up even a lot more as it pairs amazingly with the roasted veggies as well as crunchy lettuce or rice or any other accompaniments.
After baking, you basically dress the veggies and protein and serve. You can serve the gochujang bowls as-is with the roasted veggies and protein or provide it over rice or as a salad with some refreshing spring greens or lettuce. Or increase the combination to wraps! You can also serve this as an entree with cooked greens on the aspect.
The dressing is just incredible. If you want to insert to the freshness, come to feel no cost to increase sliced, contemporary onion, cucumber, or carrots to pickle them a tiny little bit and then use that additional crunch on your gochujang bowls. How gorgeous is that pan dinner!
Why You are going to Like Gochujang Rice Bowls
one particular-pan food that’s packed with taste!
so functional. Use whatever veggies you have on hand, and provide over lettuce, rice, noodles, in wraps, and many others.
double gochujang taste from equally gochujang paste and gochugaru flakes
optional swift pickled veggies go on prime to insert freshness and crunch!
nut-cost-free with gluten-totally free and soy-no cost possibilities
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Sheet Pan Gochujang Rice Bowl
A sheet pan gochujang bowl is an straightforward, flavor-packed way to use up leftover veggies. Veggies, chickpeas, tofu are tossed in a tasty Gochujang marinade and baked!. Provide your gochujang bowls over rice, lettuce, or noodles. It’s this sort of a versatile food! Nut-totally free
Prep Time15 minutes minsCook Time35 minutes minsTotal Time50 minutes minutes
System: Most important, Primary CourseCuisine: KoreanKeyword: gochujang bowl
Servings: 4
Calories: 193kcal
Creator: Vegan Richa
IngredientsFor the Baked Tofu7 ounces (198.45 g) company or added business tofu pressed for 15 minutes and then cubed1 cup (164 g) cooked chickpeas4 ounces (113.4 g) mushrooms (white, newborn portabella or cremini) quartered2 cups (200 g) cauliflower florets½ cup (64 g) chopped carrots½ cup (62 g) or a lot more chopped zucchiniFor the Marinade1 tablespoon soy sauce, use tamari for gluten-cost-free or coconut aminos for soy-totally free1 tablespoon sesame oil2 tablespoons gochujang paste1 tablespoon gochugaru flakes1 teaspoon garlic powder½ teaspoon onion powder½ teaspoon saltFor the Dressing1 tablespoon white vinegar or rice vinegar1 tablespoon maple syrup½ teaspoon gochugaru flakes1-2 tablespoon water½ teaspoon garlic powder or 1 compact clove of garlic, minced for an even fresher garlic punch sesame seeds, inexperienced onion for garnish
InstructionsBake the tofu and veggies.Preheat the oven to 400° F (205° C).Dice the tofu and chop your veggies, if you haven’t presently, and incorporate to a bowl. Chop the veggies up so that they are to some degree the identical dimensions, so the cooking time for all stays equivalent Then, make the marinade by mixing all of the marinade substances jointly in a small bowl until they’re well combined.Pour the marinade above the veggies and tofu, tossing very well to coat. Unfold this combination on to a parchment-lined baking sheet or a baking dish, and bake for 35 to 45 minutes, stirring once through cooking.In the meantime, make the dressing.Assemble the gochujang bowls.The moment the all of the veggies are cooked as a result of and the tofu is a tiny little bit crisp, clear away the baking dish from the oven, and drizzle on some of the dressing.Transfer the cooked veggies and tofu to bowls and provide. You can provide them on their have, more than some chopped greens or cooked rice or noodles, add to wraps, or even make sandwiches!
NotesTo make brief pickled veggies to go with the bowl, slice ½ or 1 cucumber and some onion into slim slices. Then, make a double batch of the dressing, and use half of the dressing alongside with one more 2 to 3 tablespoons of water to blend with the vegetables. Permit the veggies sit for 15 to 20 minutes or refrigerate them for at the very least an hour, and then use them.
Gochujang bowls are the natural way nut-cost-free. They are also gluten-totally free if you use gluten-cost-free gochujang and tamari instead of soy sauce.
To make this recipe soy-free of charge, use chickpea flour tofu, coconut aminos as a substitute of soy sauce. Make your soyfree gochujang : mix together 2 teaspoons each and every of gochugaru pepper flakes, chickpea miso, and coconut aminos and 1 teaspoon maple syrup to make your own gochujang.
Nutrition
Diet Info
Sheet Pan Gochujang Rice Bowl
Volume Per Serving
Calories 193
Calories from Extra fat 63
% Everyday Value*
Extra fat 7g11%Saturated Fats 1g6%Sodium 589mg26%Potassium 518mg15%Carbs 24g8%Fiber 6g25%Sugar 8g9%Protein 12g24%
Vitamin A 2731IU55%Vitamin C 30mg36%Calcium 111mg11%Iron 2mg11%* Per cent Day-to-day Values are centered on a 2000 calorie diet program.
Did you make this recipe?Remember to do depart a comment and rating beneath.. Tag me on Instagram @veganricha
Elements and Substitutions
tofu – This is your protein. You can use chickpea tofu rather for soy-absolutely free.
chickpeas – Use cooked or canned, drained chickpeas.
mushrooms – Choose a hearty mushroom, like button or porcini.
veggies – I’m making use of cauliflower, carrots, and zucchini, but feel no cost to use your veggies of alternative based mostly on what you have that wants to be utilized up.
soy sauce – Adds saltiness and umami to the marinade. You can use tamari or coconut aminos instead for gluten-cost-free and/or soy-no cost.
sesame oil – Can help every thing crisp up in the pan and adds a pleasant taste.
gochujang paste – You can use retailer-acquired or make your very own if you will need gluten-absolutely free and/or soy-no cost by mixing 2 teaspoons every of gochugaru pepper flakes, chickpea miso, and coconut aminos and 1 teaspoon maple syrup in a modest bowl.
gochugaru flakes – You are utilizing these chili flakes in each the marinade and the dressing.
garlic powder and onion powder – You’re employing the two in the marinade and just garlic powder in the dressing. If you like, you can use a minced clove of garlic in the dressing in its place of the powder.
vinegar – Offers the dressing a excellent tang!
maple syrup – Provides a small sweetness to the dressing.
Recommendations
When you are chopping up the veggies, make guaranteed they are a quite even size, not way too large or too modest. You want the veggies and tofu to cook dinner up at about the very same charge.
To conserve time, prepare the dressing and nearly anything else you’re serving with the gochujang bowls even though the tofu and veggies are in the oven.
How to Make Gochujang Bowls
Bake the tofu and veggies.
Preheat the oven to 400° F (205° C).
Dice the tofu and chop your veggies, if you haven’t previously, and increase to a bowl. You want to chop the veggies up so that they are relatively the very same sizing. You never want them too big, primarily for cauliflower florets. You also really do not want them as well smaller, so really don’t slice the zucchini and carrots far too slender. You want the cooking time for all of them to stay pretty similar, and having even sizes will help with that a good deal. Also use a sheet or pan that will match all the substances in solitary or just about double layer.
Then, make the marinade by mixing all of the marinade elements with each other in a smaller bowl right up until they are effectively mixed.
Pour the marinade above the veggies and tofu, tossing very well to coat. Unfold this mixture onto a parchment-lined baking sheet or a baking dish, and bake for 35 to 40 minutes, stirring at the time throughout cooking.
In the meantime, make the dressing by mixing all of the dressing elements collectively in a small bowl. Set apart.
Assemble the gochujang bowls.
At the time the all of the veggies are cooked by way of and the tofu is a very little little bit crisp, get rid of the baking dish from the oven, and drizzle on some of the dressing.
Transfer the cooked veggies and tofu to bowls and serve. You can serve them on their own, over some chopped greens or cooked rice or noodles, increase to wraps, or even make sandwiches!
Usually Requested Questions
Is this recipe allergy friendly? Gochujang bowls are in a natural way nut-free. They’re also gluten-absolutely free if you use gluten-free of charge gochujang and tamari as a substitute of soy sauce.To make this recipe soy-no cost, use chickpea flour tofu, coconut aminos rather of soy sauce, and make your possess Gochujang: combine alongside one another 2 teaspoons each of gochugaru pepper flakes, chickpea miso, and coconut aminos and 1 teaspoon maple syrup How do I make the pickled veggies? To make rapid pickled veggies to go with the bowl, slice ½ to 1 cucumber, some julienned carrot, some onion into slim slices. Then, make a double batch of the gochugaru dressing, and use 50 % of the dressing along with an additional 2 to 3 tablespoons of drinking water to combine with the veggies. Let the veggies sit for 15 to 20 minutes or refrigerate them for at least an hour, and then use them.
