Gochujang Tofu, Squash and Brussels Sprouts Bowls
By Ali Slagle · 1 hour · 2 to 4 servings
A recipe by Ali Slagle from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 15 minutes
- 🍳 Cook time: 45 minutes
- ⏱️ Total time: 1 hour
- 🍽️ Servings: 2 to 4
Ingredients
- 1 (15-ounce) block extra-firm tofu
- 1 pound 1-inch cubes butternut squash (peeled or unpeeled)
- Salt
- 7 tablespoons extra-virgin olive oil
- 1 pound brussels sprouts
- ½ cup apple cider vinegar
- 2 to 4 tablespoons gochujang
- 1 teaspoon gochugaru or other crushed red pepper, plus more to taste
- 1 crisp apple, like Honeycrisp, Fuji or Pink Lady
- 1 shallot
- 4 cups cooked whole grains (such as farro or brown rice), warm or room temperature
- Toasted sesame seeds and cilantro, for serving (both optional)
Directions
- Arrange a rack in the bottom of the oven and heat to 425 degrees. Cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You’ll have 12 squares total.) Pat dry and transfer to a sheet pan.
- Add the squash to the tofu and toss to coat with salt and 2 tablespoons oil. Spread in an even layer and roast for 10 minutes.
- Meanwhile, trim and halve the brussels sprouts, or quarter if large.
- In a large bowl, whisk together ¼ cup oil, vinegar, gochujang and gochugaru. Thinly slice the apple and shallot and add to the dressing, then taste a piece of apple and adjust seasonings with gochujang, gochugaru and salt until savory and spicy to your liking.
- To the sheet pan, add the brussels sprouts, 1 tablespoon oil and a pinch of salt. Use a spoon or spatula to spread into a single layer, arranging the sprouts cut sides down. Roast until the vegetables are tender and golden underneath, another 20 to 25 minutes.
- Add everything on the sheet pan to the bowl of dressing. Toss to coat, then eat on top of grains, with a spoonful of the vinaigrette, plus sesame seeds and cilantro if you like.
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