Gochujang Butter Beanand Tofu Tray Bake

Preheat a fan‑assisted oven to 400°F (390°F).

While the oven heats, place the block of firm tofu on a clean kitchen towel, cover with another towel, and set a heavy pan or cast‑iron skillet on top; let it press for 15 minutes to remove excess moisture.

Dice the sweet potato into 1‑cm cubes, halve the chestnut mushrooms, core and slice the red pepper, and mince the garlic cloves; grate the ginger using the thumb‑sized piece as a guide.

In a large mixing bowl, combine the cubed sweet potato, halved mushrooms, sliced red pepper, and the pressed‑then‑cubed tofu. Drizzle with 1 tbsp olive oil, season generously with salt and freshly ground black pepper, and toss to coat evenly.

Spread the seasoned vegetables and tofu in a single layer on a rimmed baking tray. Roast in the preheated oven for 25 minutes, stirring halfway through to ensure even browning.

While the vegetables roast, prepare the glaze: in a separate bowl whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 2 tsp honey, the minced garlic, grated ginger, 200 g passata, and 150 ml water until smooth.

When the initial roasting time is up, remove the tray, add the drained butter beans, and pour the prepared glaze over the entire mixture. Toss gently to coat all pieces, then drizzle the remaining 2 tsp toasted sesame oil over the top.

Return the tray to the oven and bake for an additional 15 minutes, allowing the sauce to thicken and the beans to heat through.

After the second bake, remove the tray and scatter the torn mozzarella evenly over the surface. Switch the oven to grill (broil) mode and place the tray under the hot grill for 4–5 minutes, watching closely until the cheese bubbles and develops a light golden‑brown crust.

Once the cheese is blistered, take the tray out and let it rest for 2 minutes. Then sprinkle freshly sliced spring onions and a generous handful of sesame seeds over the dish.

Serve the tray bake hot, directly from the pan, with optional extra soy sauce or a squeeze of lime if desired.