Crisp-tender roasted broccoli and golden, slightly crisp tofu glazed in a sticky sesame-garlic sauce, finished with toasted sesame seeds and fresh scallions for brightness.
Sheet-Pan Sesame-Garlic Tofu with Broccoli
Crispy, golden tofu and charred, tender broccoli meet a sticky sesame-garlic glaze for a fast, dairy-free weeknight dinner.
There’s something so satisfying about a single sheet pan that turns simple ingredients into a full, comforting meal. This tray-baked combo answers the usual weeknight dilemma — you want something quick, veggie-forward, and hearty enough to feel like dinner — without fuss or a sink full of dishes.
The textures are where this dish sings: cubes of tofu that go golden and a little crunchy on the outside, and broccoli florets with just enough char to make them crisp-tender. The glaze — savory soy, bright rice vinegar, mellow maple, toasty sesame oil, garlic, and ginger — caramelizes slightly on the surface, creating sticky, umami-rich bites finished with toasted sesame seeds and a scatter of scallions for freshness.
A few practical moves make all the difference: pressing the tofu first keeps it from turning limp, a light cornstarch coat plus a touch of neutral oil helps build that prized crust, and spreading pieces in a single layer gives every side a chance to brown (425°F is your friend for quick caramelization). The sauce can be spooned on and returned to the oven briefly or tossed with the hot pan ingredients just before serving.
This is an excellent make-ahead weeknight option — press the tofu and whisk the sauce earlier in the day — and leftovers reheat beautifully over rice or noodles for easy lunches. It’s dairy-free, straightforward, and exactly the kind of no-drama dinner that still tastes like you took your time.
Ingredients
How to Make Sesame Garlic Tofu Broccoli Tray
- Press the tofu: drain, wrap the block in a clean towel or paper towels, set a weighted pan on top and press 15–20 minutes to remove excess moisture.
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil and lightly oil the surface.
- Cut the pressed tofu into 3/4-inch cubes and place in a large bowl; add cornstarch, neutral oil, and black pepper, tossing gently until tofu is evenly coated.
- Toss broccoli florets with a little neutral oil (about 1 tsp) and spread broccoli and coated tofu in a single layer on the prepared sheet, keeping a bit of space between pieces.
- Roast for 18–22 minutes, flipping tofu and stirring broccoli once halfway so tofu is golden and broccoli is crisp-tender and browned at the edges.
- While things roast, make the sauce: finely mince garlic and ginger, then whisk together low-sodium soy sauce, sesame oil, rice vinegar, maple syrup and red pepper flakes (if using) in a small bowl.
- When tofu and broccoli are done, transfer them to the bowl with the sauce (or return to the warm baking sheet) and toss gently so the sauce coats everything; return to oven 2–3 minutes to set the glaze if desired.
- Serve hot, sprinkled with toasted sesame seeds and sliced scallions. Taste and add extra black pepper or red pepper flakes for heat.
Recipe Card
Sesame Garlic Tofu Broccoli Tray
Crisp-tender roasted broccoli and golden, slightly crisp tofu glazed in a sticky sesame-garlic sauce, finished with toasted sesame seeds and fresh scallions for brightness.
- Prep
- 20 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Press the tofu: drain, wrap the block in a clean towel or paper towels, set a weighted pan on top and press 15–20 minutes to remove excess moisture.
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil and lightly oil the surface.
- Cut the pressed tofu into 3/4-inch cubes and place in a large bowl; add cornstarch, neutral oil, and black pepper, tossing gently until tofu is evenly coated.
- Toss broccoli florets with a little neutral oil (about 1 tsp) and spread broccoli and coated tofu in a single layer on the prepared sheet, keeping a bit of space between pieces.
- Roast for 18–22 minutes, flipping tofu and stirring broccoli once halfway so tofu is golden and broccoli is crisp-tender and browned at the edges.
- While things roast, make the sauce: finely mince garlic and ginger, then whisk together low-sodium soy sauce, sesame oil, rice vinegar, maple syrup and red pepper flakes (if using) in a small bowl.
- When tofu and broccoli are done, transfer them to the bowl with the sauce (or return to the warm baking sheet) and toss gently so the sauce coats everything; return to oven 2–3 minutes to set the glaze if desired.
- Serve hot, sprinkled with toasted sesame seeds and sliced scallions. Taste and add extra black pepper or red pepper flakes for heat.
Nutrition
- Carbohydrates
- 16
- Saturated Fat
- 2.2
- Sodium
- 380
- Fiber
- 4
- Unsaturated Fat
- 13
- Protein
- 12
- Fat
- 17
- Cholesterol
- 0
- Trans Fat
- 0
- Calories
- 255
- Sugar
- 4.5