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Tofu Sheet Pan Dinner

Crispy Tofu Sheet Pan Dinner Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 3 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 14 oz block extra-firm tofu
  • 3 cups broccoli florets
  • 1 red bell pepper
  • ½ red onion
  • 3 tbsp neutral oil, divided
  • 1 tbsp plus 1 tsp soy sauce, divided
  • 2 tbsp cornstarch
  • ¼ tsp salt
  • Black pepper
  • 2 tbsp white miso paste
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp soy sauce (for glaze)
  • 1 tsp grated fresh ginger
  • 1 garlic clove, minced
  • Sliced green onions and sesame seeds, for serving

Method
 

  1. Preheat oven to 400°F (200°C). Press tofu for 15 minutes, then cut into 1-inch cubes.
  2. Toss tofu with 1 tbsp soy sauce, 1 tbsp oil, and 2 tbsp cornstarch. Arrange on one side of a parchment-lined pan. Toss broccoli, bell pepper, and onion with remaining 2 tbsp oil, 1 tsp soy sauce, salt, and pepper. Spread on the other side.
  3. Roast 20 minutes. Flip tofu and stir vegetables, then roast 10 to 15 minutes more until tofu is golden.
  4. Whisk miso, maple syrup, rice vinegar, 1 tsp soy sauce, ginger, and garlic. Drizzle over the hot pan, toss gently, and bake 5 minutes.
  5. Serve immediately topped with green onions and sesame seeds.

Notes

The glaze thickens as it cools, so for the stickiest finish, serve the tofu and vegetables right off the hot pan. If your broccoli florets are very large, cut them in half so they cook through by the time the tofu is crisp.