This easy sheet pan recipe features crispy tofu and roasted broccoli, flavored with sesame oil, soy sauce, garlic, ginger, and freshly ground black pepper. Serve over rice for a quick and delicious meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Stand Time: 30 minutes
Total Time: 1 hour
Servings: 4
Ingredients:
- 1 (16-ounce) package extra-firm tofu
- 1 head of broccoli, separated into florets
- 3 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 ½ tablespoons garlic powder
- 1 teaspoon ground ginger
- 1 ½ tablespoons freshly ground black pepper
Directions:
- Prepare the Tofu:
Slice the tofu into 3 even slabs lengthwise. Stack the slabs, slice them lengthwise into 3 columns, then cut them across to create 5 rows, forming cubes.
Lay the tofu cubes on a plate lined with paper towels. Place more paper towels on top, cover with another plate, and press out excess water. Let sit for at least 30 minutes. - Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. - Season Tofu and Broccoli:
In a mixing bowl, combine the pressed tofu and broccoli florets. Drizzle with sesame oil and soy sauce, then toss to coat evenly.
In a small bowl, mix the cornstarch, garlic powder, ground ginger, and black pepper. Sprinkle over the tofu and broccoli, and toss again until everything is well coated. - Bake:
Spread the tofu and broccoli evenly on the prepared baking sheet in a single layer. Bake for 10 minutes, then flip everything and bake for an additional 10 minutes until crispy. - Serve:
Serve warm over rice or as desired.
Nutrition Facts (per serving):
- Calories: 257
- Fat: 17g
- Carbohydrates: 17g
- Protein: 15g
