Crunchy Tofu & Broccoli Sheet‑Pan Power Dinner
Looking for a protein‑packed, no‑fuss dinner that’s ready in record time? This spicy tofu and broccoli sheet‑pan dish delivers bold flavor and crunch, all in a single pan. Perfect for week‑night meals that still taste like a gourmet affair.
Ingredients
- • 14 oz (400 g) firm tofu, pressed and cubed
- • 1 medium head broccoli, cut into florets
- • 1/4 cup low‑sodium soy sauce
- • 2 tbsp toasted sesame oil
- • 2 tbsp sriracha or Thai chili paste
- • 1 tbsp maple syrup or honey
- • 1 tsp minced garlic
- • 1 tsp grated fresh ginger
- • 1 tbsp rice vinegar
- • 1 tbsp toasted sesame seeds
- • 1 tsp crushed red pepper flakes
- • 2 tbsp chopped fresh cilantro (optional)
- • 1 tbsp lime juice
Instructions
- 1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2. In a small bowl whisk together soy sauce, sesame oil, sriracha, maple syrup, garlic, ginger, rice vinegar, lime juice, and red pepper flakes.
- 3. Toss tofu cubes and broccoli florets in the sauce until evenly coated.
- 4. Spread the tofu and broccoli in a single layer on the prepared sheet pan.
- 5. Roast for 18‑20 minutes, turning halfway, until tofu edges are crisp and broccoli is tender.
- 6. Remove from oven and sprinkle with toasted sesame seeds, cilantro (if using), and a dash of extra sesame oil.
- 7. Let rest for 2 minutes to sharpen the flavors.
- 8. Plate with a splash of lime and serve hot. Optional: add a side of steamed quinoa for extra protein.
Chef's Note
Press the tofu for at least 30 minutes before cubing; this removes excess moisture and gives it a crispier bite when roasted.
Make-Ahead Tips
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven at 350°F for 5 minutes or in a microwave until hot.
Substitutions
Replace tofu with sliced tempeh or diced chicken thighs for a different protein source.