Description
Prepare a simple, flavorful vegetarian dinner using tofu and broccoli baked together on one sheet pan with a sweet chili glaze.
Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 large head of broccoli, cut into florets
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil (like canola or vegetable)
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce or tamari
- 1 teaspoon rice vinegar
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- Pinch of red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a medium bowl, toss the cubed tofu with the cornstarch until lightly coated. This helps the tofu crisp up.
- Place the cornstarch-coated tofu and the broccoli florets on the prepared baking sheet. Drizzle with the neutral oil and toss gently to coat everything evenly. Spread into a single layer.
- In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes, if using.
- Bake the tofu and broccoli for 15 minutes.
- Remove the pan from the oven. Pour half of the sweet chili sauce mixture over the tofu and broccoli, tossing gently on the pan to coat.
- Return the pan to the oven and bake for another 10 to 15 minutes, or until the tofu is golden brown and the broccoli is tender-crisp.
- Remove from the oven. Drizzle the remaining sauce over the hot tofu and broccoli before serving.
Notes
- Pressing the tofu for at least 30 minutes removes excess water, which is key for achieving a crispy texture when baking.
- Serve this dish over cooked brown rice or quinoa for a complete meal.
- If you prefer a thicker glaze, you can reserve 1 tablespoon of the sauce mixture and brush it on during the last 5 minutes of cooking.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20
- Sodium: 750
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 8
- Protein: 25
- Cholesterol: 0