Korean Baked Tofu with Vegetables Recipe
A tray full of colorful tofu and vegetables baked in an aromatic, slightly sweet marinade with soy sauce and sesame. It’s a convenient, “lazy” version of a Korean stir-fry – the oven does all the work. Perfect for days when you want something lighter but filling, without standing over the stove.
This recipe turns a classic Korean-style stir-fry into an easy oven-baked dish that practically cooks itself. The tofu absorbs a flavorful, slightly sweet soy and sesame marinade, while the vegetables roast until tender and caramelized at the edges. It’s a colorful, balanced meal that works equally well for a quick dinner or planned meal prep.
Chef's tips
Don’t skip pressing the tofu – the drier it is, the better it will soak up the marinade and crisp up in the oven. Spread everything out in a single layer on the tray; if it’s too crowded, the tofu and vegetables will steam instead of roasting. Taste the marinade before adding the tofu and vegetables and adjust the sweetness or heat to your liking.
How to serve
Serve in deep bowls with hot rice, plenty of sesame seeds and fresh chives or spring onion. For extra crunch, add shredded raw carrot or cucumber on top. A side of kimchi or pickled vegetables will bring a pleasant acidity and spice that complements the sweet-salty marinade.
Ingredients
- tofu firm, well drained - 400 g
- red bell pepper cut into strips - 1 piece
- zucchini medium, cut into half-moons - 1 piece
- carrot cut into thin matchsticks - 1 piece
- red onion thinly sliced - 1 piece
- soy sauce for the marinade - 4 tablespoons
- vegetable oil for the marinade - 2 tablespoons
- sesame oil for the marinade - 1 tablespoon
- honey for the marinade - 1.5 tablespoons
- garlic grated, for the marinade - 2 cloves
- chili flakes or less, to taste - 0.5 teaspoons
- ginger grated, for the marinade - 1 teaspoon
- sesame seeds for sprinkling - 1.5 tablespoons
- chives chopped, for serving - 3 tablespoons
- rice cooked, for serving - 240 g
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Drain the tofu, wrap it in paper towels and gently press to remove excess moisture. Cut into cubes about 2 cm on each side.
- Prepare the bell pepper, zucchini, carrot and onion: wash, peel if needed and cut into strips, half-moons and thin slices.
- In a large bowl, mix the soy sauce, vegetable oil, sesame oil, honey, grated garlic, grated ginger and chili flakes. Stir until the honey dissolves and you get a smooth marinade.
- Add the tofu cubes and all the vegetables to the marinade. Gently but thoroughly toss so everything is evenly coated in the sauce. Set aside for 10 minutes if you have time.
- Transfer the tofu and vegetables to the prepared tray, spreading them out in a single layer so the pieces don’t overlap – this helps them brown better.
- Place the tray in the preheated oven and bake for 20–25 minutes, gently stirring after about 12 minutes. The tofu should be lightly browned and the vegetables tender but still slightly crisp.
- After removing from the oven, sprinkle everything with sesame seeds and chopped chives. Serve immediately with hot rice.
Storage
No storage information available for this dish.
I like this dish on busy weekdays when I want something comforting but not heavy. Once everything is chopped and mixed with the marinade, the oven takes over, and I can tidy up or relax. It also reheats well, so making a double batch for lunches is always a good idea.
