Sheet Pan Teriyaki Tofu and Broccoli
Sheet pan teriyaki tofu and broccoli is simple yet full of flavor and perfect add to the weekly menu rotation! You'll love how quick it is!
Servings: 4 people
Calories: 201kcal
Ingredients
For the Tofu
- 1 block extra firm tofu, frozen, thawed and pressed* (1 block is 14-16oz)
- 1 tablespoon cornstarch
- 2 teaspoon low sodium soy sauce
- 2 teaspoon extra virgin olive oil
For the Broccoli and Veggies
- 1 head broccoli florets, cut into bite size pieces (can also use the stems or save for another dish)
- 8 oz sugar snap peas (227g)
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
For the Teriyaki Sauce
- ½ cup low sodium soy sauce (114g)
- ½ cup water (114g)
- 3 tablespoon brown sugar (can sub with maple syrup)
- 2 tablespoon rice wine vinegar
- ½ tsp ground ginger
- 2 cloves garlic, minced
- ¼-1/2 teaspoon red pepper flakes, optional
- 1 tablespoon cornstarch
- 1 tbsp water
Instructions
- Preheat oven to 425˚F (218˚C) and prep half sheet baking tray with parchment paper.
- In a large bowl, add tofu cubes, cornstarch, soy sauce and oil. Stir a few times to combine throughly then add tofu to prepped baking sheet.
- Using the same bowl, add broccoli, sugar snap peas, oil and salt and pepper to taste. Stir a few times to combine throughly then add to the same baking tray.
- Arrange into one layer and bake for 18 - 20 mins or until tofu is golden brown on edges and broccoli is medium hard and bright green.
- While tofu and veggies cook, to a small sauce pan add the ingredients for the teriyaki sauce from soy sauce to red pepper flakes. Whisk together over medium heat and bring to a boil.
- Add remaining cornstarch and water together and add to the sauce. Whisk together until it thickens, about 1-2 minutes.
- When baking is complete, add the tofu and veggies back into the large bowl then cover and toss with preferred amount of teriyaki sauce.
- Enjoy as is or over quinoa, rice or noodles.
Video
Notes
*See tips in posts about best tofu practices.
Nutrition
Serving: 0.25pan | Calories: 201kcal | Carbohydrates: 21g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1309mg | Potassium: 412mg | Fiber: 2g | Sugar: 12g | Vitamin A: 655IU | Vitamin C: 35mg | Calcium: 78mg | Iron: 3mg