The Atlanta Journal-Constitution
SHEET PAN SPICY TOFU AND RICE CAKES
2 tablespoons gochujang
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons sesame oil, divided, plus
more for the pan if needed
1 pound Korean rice cakes (tteok)
1 (14-ounce) block firm or extra-firm
tofu, drained
Salt, to taste
Optional: Sliced scallions, for serving
Heat the broiler to high with a rack in the closest position to the heating element. Line a sheet pan with aluminum foil or a silicone baking mat. If using foil, lightly grease with sesame oil.
Whisk together the gochujang, soy sauce, vinegar and 1 tablespoon oil in a medium bowl. Set aside 2 tablespoons of the mixture in a small bowl for serving.
Bring a large saucepan of water to a boil. Add the rice cakes and cook for 2 minutes. Use a slotted spoon to transfer to the medium bowl with the sauce.
Meanwhile, slice the tofu into 1/2-inchthick slabs. Pat very dry with paper towels and season with salt. Place on one side of the prepared sheet pan. Drizzle with the remaining sesame oil.
Transfer to the broiler and cook until the tofu is crisp and golden brown on the first side, about 5 minutes. Remove from the oven and carefully flip. Return to the broiler and cook for 3 minutes. Pour the rice cakes in a single layer and any sauce remaining from the bowl onto the empty side of the sheet pan. Return to the oven and cook until the tofu is browned on the second side and the rice cakes are caramelized, 2 to 3 minutes. Transfer the tofu to a cutting board and slice into bite-sized pieces. Return to the sheet pan and toss with the rice cakes. Drizzle with the reserved sauce. Serve topped with the scallions, if desired.
Serves 4.
Per serving: 472 calories (percent of calories from fat, 34), 23 grams protein, 57 grams carbohydrates, 2 grams total sugars, 4 grams fiber, 18 grams total fat (2 grams saturated), no cholesterol, 690 milligrams sodium.