Korean Sticky Gochujang Tofu Bowl with Roasted Sweet Potato and Broccoli

Ingredients

• 1 block firm tofu, pressed and cubed
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon sesame oil
• 1 large sweet potato, diced into 1-inch cubes
• 2 cups broccoli florets
• 1 tablespoon olive oil
• Salt and pepper to taste
• Sesame seeds for garnish
• Chopped green onions for garnish

Method

1. 1

   1. Preheat the air fryer to 200°C (400°F).

2. 2

   2. In a bowl, mix gochujang, soy sauce, maple syrup, and sesame oil to make the marinade. Toss the cubed tofu in the marinade and let it sit for 10 minutes.

3. 3

   3. Add the diced sweet potatoes to the air fryer basket and drizzle with olive oil, salt, and pepper. Air fry for 10 minutes, shaking halfway through.

4. 4

   4. After 10 minutes, add the marinated tofu on top of the sweet potatoes, and scatter the broccoli florets around. Air fry for an additional 12 minutes, shaking the basket after 6 minutes.

5. 5

   5. Once done, let the tofu rest for 3 minutes to allow the sauce to thicken slightly.

6. 6

   6. Plate the sweet potatoes, topped with the crispy gochujang tofu and roasted broccoli. Drizzle any remaining marinade from the basket over the top.

7. 7

   7. Garnish with sesame seeds and chopped green onions before serving.

Swaps & variations

• Replace tofu with tempeh for a nuttier texture.
• Use cauliflower instead of broccoli for a different vegetable option.
• Substitute maple syrup with agave syrup or honey (if not strictly vegan).

Storing & freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat in the air fryer or microwave.