Sheet Pan Honey Soy Tofu and Vegetables

Name: Sheet Pan Honey Soy Tofu and Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian-American
Ingredients: 14 oz extra-firm tofu, pressed, cubed; 3 cups broccoli florets; 1 large red bell pepper, sliced; 1 1/2 cups sugar snap peas, trimmed; 1/4 cup low-sodium soy sauce (or tamari for gluten-free); 2 tbsp agave nectar or maple syrup; 2 tsp toasted sesame oil; 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 2 tbsp cornstarch; 2 tbsp avocado oil or neutral oil; 2 tsp sesame seeds; 2 green onions, sliced; 2 cups cooked white or brown rice (for serving)

Crispy oven-baked tofu and colorful vegetables glazed in a sweet-savory honey-soy sauce - all on one pan for easy cleanup. Use agave or maple syrup to keep this fully vegan.

50 minEasyServes 4380 cal/serving

Asian-AmericanDinnerOvenVeganHigh ProteinHigh FiberDairy-FreeEgg-FreePork-Free

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Ingredients

14 oz extra-firm tofu, pressed, cubed
3 cups broccoli florets
1 large red bell pepper, sliced
1 1/2 cups sugar snap peas, trimmed
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
2 tbsp agave nectar or maple syrup
2 tsp toasted sesame oil
2 garlic cloves, minced
1 tsp fresh ginger, grated
2 tbsp cornstarch
2 tbsp avocado oil or neutral oil
2 tsp sesame seeds
2 green onions, sliced
2 cups cooked white or brown rice (for serving)

Instructions

1

Preheat oven to 425°F. Line a large sheet pan with parchment paper.
2

Pat 14 oz pressed, cubed extra-firm tofu dry with paper towels, then toss with 2 tbsp cornstarch until evenly coated. Spread in a single layer on one side of the prepared pan. Drizzle with half the 2 tbsp avocado oil or neutral oil.
3

In a small bowl, whisk together 1/4 cup low-sodium soy sauce (or tamari for gluten-free), 2 tbsp agave nectar or maple syrup, 2 tsp toasted sesame oil, 2 minced garlic cloves, and 1 tsp grated fresh ginger to make the glaze.
4

Toss 3 cups broccoli florets, 1 large sliced red bell pepper, and 1 1/2 cups trimmed sugar snap peas with the remaining avocado oil or neutral oil on the other side of the pan.
5

Spoon half the glaze over the extra-firm tofu and toss the remaining glaze with the vegetables.
6

Roast for 20 minutes. Remove from oven, flip the tofu cubes, and stir the vegetables. Return to oven for 8 to 10 more minutes until tofu is golden and crispy and vegetables are tender-caramelized.
7

Serve over 2 cups cooked white or brown rice (for serving) and garnish with 2 tsp sesame seeds and 2 sliced green onions.

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Questions

How long does Sheet Pan Honey Soy Tofu and Vegetables take?

As written, 50 minutes: 20 of prep and 30 of cooking. The longest single stretch is step 6 (20 minutes): "Roast for 20 minutes."

What temperature do I cook Sheet Pan Honey Soy Tofu and Vegetables at?

For Sheet Pan Honey Soy Tofu and Vegetables, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 20 minutes, in step 6.

Do I have to press the tofu for Sheet Pan Honey Soy Tofu and Vegetables?

Step 2 reads: "Pat 14 oz pressed, cubed extra-firm tofu dry with paper towels, then toss with 2 tbsp cornstarch until evenly coated." Yes, if you want it to brown. Step 2 squeezes out water that would otherwise steam the surface and dilute the sauce.

Is there a substitute for maple syrup in Sheet Pan Honey Soy Tofu and Vegetables?

The entry for Sheet Pan Honey Soy Tofu and Vegetables calls for 2 tbsp agave nectar or maple syrup. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Can I use a different firmness of tofu instead of tofu in Sheet Pan Honey Soy Tofu and Vegetables?

Go firmer, not softer. Extra-firm stands in for firm anywhere; anything softer breaks up when it is fried or stirred. Press it for 15 minutes either way. As written, the entry for Sheet Pan Honey Soy Tofu and Vegetables uses 14 oz extra-firm tofu, pressed, cubed.

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