Sheet Pan Teriyaki Tofu with Broccoli
Crispy-edged tofu and charred broccoli florets glazed in a quick homemade teriyaki. The whole thing cooks on one pan in half an hour.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 18g
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 1 head broccoli, cut into florets
- ¼ cup soy sauce
- 3 tbsp maple syrup
- 2 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 3 garlic cloves, grated
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch
- 1 tbsp sesame seeds
Instructions
- 1
Heat the oven to 425°F and line a sheet pan with parchment. Press the tofu between paper towels for a few minutes to draw out moisture, then cube it.
- 2
Whisk the soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger together in a bowl.
- 3
Toss the tofu and broccoli with the cornstarch in a large bowl until lightly coated, then drizzle in about two-thirds of the sauce and toss again.
- 4
Spread everything in a single layer on the sheet pan, giving the tofu space to crisp. Roast for 20 to 22 minutes, tossing once at the halfway mark.
- 5
Drizzle with the remaining sauce, scatter sesame seeds over the top, and serve over rice if you like.
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