Name: Sheet Pan Sesame Ginger Tofu and Broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 14 oz Extra-firm tofu, pressed and cubed; 4 cups Broccoli florets; 0.25 cup Soy sauce or Tamari; 2 tbsp Toasted sesame oil; 1 tbsp Fresh ginger, minced; 2 cloves Garlic, minced; 2 tbsp Maple syrup; 1 tbsp Cornstarch; 1 tbsp Rice vinegar; 1 tsp Toasted sesame seeds

"Indulge in a healthy, restaurant-quality meal at home with this crispy sesame ginger tofu paired with tender-crisp roasted broccoli. A savory, umami-rich glaze brings everything together on a single sheet pan for the ultimate easy cleanup and satisfying flavor."

Ingredients

Qty	Item
14 oz 400 g	Extra-firm tofu, pressed and cubed
4 cups 300 g	Broccoli florets
0.25 cup 60 ml	Soy sauce or Tamari
2 tbsp 30 ml	Toasted sesame oil
1 tbsp 15 g	Fresh ginger, minced
2 cloves 6 g	Garlic, minced
2 tbsp 30 ml	Maple syrup
1 tbsp 8 g	Cornstarch
1 tbsp 15 ml	Rice vinegar
1 tsp 2 g	Toasted sesame seeds

How to Make Sheet Pan Sesame Ginger Tofu and Broccoli

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Pat the pressed tofu cubes dry with a paper towel and toss them in a bowl with cornstarch until evenly coated.

In a small bowl or jar, whisk together the soy sauce, sesame oil, minced ginger, minced garlic, maple syrup, and rice vinegar.

Place the tofu and broccoli florets on the baking sheet. Drizzle with half of the prepared sauce and toss to ensure everything is well coated.

Arrange in a single layer, ensuring the tofu isn't overcrowded to allow for crisping. Roast for 25 minutes, flipping the tofu and tossing the broccoli halfway through.

Remove from the oven, drizzle with the remaining sauce, and garnish with sesame seeds and red pepper flakes if desired. Serve hot over rice or quinoa.

·
Press your tofu for at least 20 minutes before cooking to remove excess water for a crispier texture.
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Ensure the broccoli florets are similar in size so they cook at the same rate.
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For extra spice, add a teaspoon of sriracha or chili garlic sauce to the marinade.
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If the sauce is too thin for your liking, simmer the remaining half in a small pan for 2-3 minutes to thicken it into a glaze before drizzling.

Frequently Asked Questions

Can I use firm tofu instead of extra-firm?

Extra-firm is best for roasting as it maintains its shape, but firm tofu will work if you press it very well to remove moisture.

How do I store and reheat leftovers?

Store leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer at 350°F to maintain the tofu's crispiness.

Is this recipe gluten-free?

Yes, as long as you substitute the soy sauce with Tamari or coconut aminos.

Can I add other vegetables to the pan?

Absolutely. Bell peppers, snap peas, or carrots work great, but keep an eye on cooking times as some veggies soften faster than others.

Video Tutorials

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