Korean barbecue tofu with pear slaw

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 1 ripe pear, grated, 2 tablespoons low-sodium soy sauce, 1 tablespoon gochujang into a smooth sauce. Pat 2 packages (14 ounces each) extra-firm tofu, pressed and sliced thoroughly dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 12 ounces broccoli florets with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the tofu is browned and the broccoli is crisp at the edges. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Cook 1 1/2 cups brown rice according to package directions. Keep warm, fluffing or separating it before serving. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Add 3 cups shredded cabbage fresh at serving. Finish Korean barbecue tofu with pear slaw with 4 scallions, thinly sliced.