Textual Chef Textual Chef

Sheet Pan Honey Soy Tofu and Vegetables

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

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. 1

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

  2. 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. 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. 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. 5

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

  6. 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. 7

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

Questions

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

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Sheet Pan Honey Soy Tofu and Vegetables?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Asian-American entries

All Asian-American recipes · All Dinner recipes · All Tofu recipes