Crispy-roasted tofu and tender-charred broccoli tossed in a glossy sesame-soy glaze with a hint of honey and ginger; nutty, savory, and lightly sweet, served hot over rice or quinoa or on its own as a light main.
Weeknight Sheet-Pan: Crispy Tofu with Charred Broccoli
A one-pan solution for when you want crunchy, saucy tofu and bright, charred broccoli with almost no babysitting.
This tray-bake answers the perennial weeknight question: how do I get tofu that’s actually crisp and a vegetable that’s not soggy? High heat and a little cornstarch give the tofu a golden, crunchy skin while the broccoli roasts until the tips char and sweeten. A glossy sesame-soy glaze—brightened with ginger and a touch of honey—ties the whole thing together with nutty, savory-sweet notes.
Small, intentional ingredient choices do the heavy lifting: press extra-firm tofu to remove moisture, dust it with cornstarch for crunch, and use just enough canola oil so pieces brown instead of steam. Low-sodium soy keeps salt in check, toasted sesame oil adds that toasty aroma, and rice vinegar lifts the sauce. Toss scallions and sesame seeds on at the end for contrast and a fresh finish.
A few practical moves make this reliable: press the block for about 15 minutes, cut into 3/4-inch cubes, and spread tofu and broccoli in a single layer on a rimmed sheet so everything browns evenly at 425°F (220°C). Roast about 30 minutes, flipping once, and if you like extra char, finish briefly under the broiler. The sauce is quick to whisk together and clings to the warm pan-roasted pieces.
Serve it steaming over rice or quinoa for a satisfying grain bowl, or enjoy it on its own as a light, protein-forward main. It reheats well and keeps a few days in the fridge, so it’s a great candidate for meal prep—just reheat in a hot skillet to revive the crispness before saucing and serving.
Ingredients
How to Make Sesame Soy Tofu Broccoli Tray
- Press the tofu: wrap the block in a clean towel or paper towels and place a weighted plate on top for 15 minutes to remove excess liquid.
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
- Cut the pressed tofu into 3/4-inch cubes and place in a bowl; sprinkle with the cornstarch, 1/4 tsp salt and 1/4 tsp black pepper, then drizzle 1 tsp of the canola oil and toss until evenly coated.
- Toss broccoli florets with the remaining canola oil and spread the broccoli and tofu in a single layer on the prepared sheet with some space between pieces to promote browning.
- Roast for 18–22 minutes, turning the tofu and stirring the broccoli halfway through, until tofu edges are golden and broccoli has tender charred tips.
- While the tray roasts, whisk together soy sauce, sesame oil, rice vinegar, honey, grated garlic, grated ginger, red pepper flakes, and 2 tbsp water in a small saucepan; bring to a low simmer and cook 1–2 minutes until slightly thickened and glossy.
- Remove the tray from the oven, transfer tofu and broccoli to a large bowl, pour the warm sesame-soy glaze over them, and toss gently to coat. Return to the oven for 1–2 minutes if you want the glaze to set.
- Plate hot and finish with sliced scallions and toasted sesame seeds; serve immediately (excellent over steamed rice or quinoa, or on its own as a light entrée).
Recipe Card
Sesame Soy Tofu Broccoli Tray
Crispy-roasted tofu and tender-charred broccoli tossed in a glossy sesame-soy glaze with a hint of honey and ginger; nutty, savory, and lightly sweet, served hot over rice or quinoa or on its own as a light main.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Press the tofu: wrap the block in a clean towel or paper towels and place a weighted plate on top for 15 minutes to remove excess liquid.
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
- Cut the pressed tofu into 3/4-inch cubes and place in a bowl; sprinkle with the cornstarch, 1/4 tsp salt and 1/4 tsp black pepper, then drizzle 1 tsp of the canola oil and toss until evenly coated.
- Toss broccoli florets with the remaining canola oil and spread the broccoli and tofu in a single layer on the prepared sheet with some space between pieces to promote browning.
- Roast for 18–22 minutes, turning the tofu and stirring the broccoli halfway through, until tofu edges are golden and broccoli has tender charred tips.
- While the tray roasts, whisk together soy sauce, sesame oil, rice vinegar, honey, grated garlic, grated ginger, red pepper flakes, and 2 tbsp water in a small saucepan; bring to a low simmer and cook 1–2 minutes until slightly thickened and glossy.
- Remove the tray from the oven, transfer tofu and broccoli to a large bowl, pour the warm sesame-soy glaze over them, and toss gently to coat. Return to the oven for 1–2 minutes if you want the glaze to set.
- Plate hot and finish with sliced scallions and toasted sesame seeds; serve immediately (excellent over steamed rice or quinoa, or on its own as a light entrée).
Nutrition
- Carbohydrates
- 18
- Saturated Fat
- 1.3
- Sodium
- 520
- Fiber
- 3.7
- Unsaturated Fat
- 9.7
- Protein
- 12.5
- Fat
- 11
- Cholesterol
- 0
- Trans Fat
- 0
- Calories
- 205
- Sugar
- 4.5