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For this tasty Sheet Pan Sesame Ginger Tofu & Broccoli, you need fresh ingredients. Let's break it down. - 1 block (14 oz) firm tofu, pressed and cubed - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 3 tablespoons sesame oil - 4 tablespoons soy sauce - 2 tablespoons fresh ginger, grated - 2 cloves garlic, minced - 2 tablespoons honey or maple syrup - 1 teaspoon sesame seeds - Salt and pepper to taste - 1 tablespoon green onions, sliced (for garnish) Now, let's talk about measurements. The tofu should be firm. It holds its shape well when cooking. I use two cups of broccoli. This adds great color and crunch. The red bell pepper gives a sweet taste. The snap peas add a nice crunch too. For the cooking oil, sesame oil shines in this recipe. It has a rich flavor. You can also use other oils. Olive oil or avocado oil work, but they change the taste a bit. Gather all these ingredients before you start. It makes cooking easier. Enjoy the process and get ready for a delightful meal! Pressing and cubing tofu Start by pressing the tofu. Wrap it in a clean towel and place something heavy on top. Let it sit for about 15 minutes. This step helps remove excess water. Once pressed, cut the tofu into bite-sized cubes. Prepping the vegetables Next, wash the broccoli and cut it into florets. Slice the red bell pepper into thin strips. Rinse the snap peas and set everything aside. This makes it easy to mix later. Mixing the glaze ingredients In a bowl, combine 3 tablespoons of sesame oil and 4 tablespoons of soy sauce. Add 2 tablespoons of freshly grated ginger and 2 minced garlic cloves. For sweetness, mix in 2 tablespoons of honey or maple syrup. Stir until all ingredients blend well. Flavor tips for the glaze To boost the flavor, taste the glaze and adjust as needed. A pinch of salt and pepper adds depth. You might try adding a splash of lime juice for brightness. This glaze is key for a tasty dish. Preheating the oven Before you bake, preheat your oven to 400°F (200°C). This step ensures even cooking. It’s important to get the oven hot so everything roasts nicely. Arranging on the baking sheet Line a large baking sheet with parchment paper. Spread the cubed tofu and prepared vegetables in a single layer. Drizzle the sesame ginger glaze over everything. Toss to coat, then arrange again. This helps them cook evenly. Tofu can be tricky, but it's important to get it right. Start with firm tofu for the best texture. Press it to remove excess water. This helps it absorb the flavor better. Aim for at least 30 minutes of pressing. Cube it into bite-sized pieces. This makes it easy to eat and helps it cook evenly. When seasoning tofu, use the sesame ginger glaze. Mix sesame oil, soy sauce, and grated ginger. This mix gives the tofu a rich flavor. Coat the tofu well by tossing it in the glaze. Let it soak for a few minutes. This enhances the taste and makes every bite delicious. Baking tofu and veggies on a sheet pan is easy. To get the best results, stir and flip the mixture halfway through cooking. This helps everything cook evenly. You want the tofu and vegetables to brown nicely. For perfect vegetable tenderness, choose fresh veggies. Broccoli and snap peas work great. Cut them into similar sizes so they cook at the same rate. The bell pepper adds a nice crunch. This mix of textures keeps every bite interesting. Serving your dish well makes it more enjoyable. After baking, arrange the tofu and veggies on a platter. This allows everyone to see the colors and textures. For garnishing, sprinkle sesame seeds on top. This adds a nice touch and some crunch. You can also add sliced green onions for color and flavor. Serve this dish warm for the best taste experience. Enjoy the vibrant look and taste of your sheet pan sesame ginger tofu and broccoli! {{image_2}} You can swap out the broccoli and snap peas for other veggies. Think about using: - Cauliflower florets - Carrots, sliced thin - Zucchini, cut into half-moons - Bell peppers, any color you like Seasonal vegetables work great too. In the fall, use Brussels sprouts or butternut squash. In spring, consider asparagus or green beans. These swaps keep the dish fresh and fun! Tofu is a star, but you have choices. Here are different types of tofu to try: - Silken tofu for a softer texture - Extra-firm tofu for a meatier bite You can also explore other plant-based proteins. Chickpeas or tempeh can replace tofu. Both add great flavor and texture. They soak up the sesame ginger glaze nicely! If you need gluten-free options, choose tamari instead of soy sauce. This swap keeps the dish safe for gluten-free diets. For vegan options, stick with maple syrup instead of honey. Both add sweetness without losing flavor. Vegetarians can enjoy this dish too! Just stick with the original recipe, and you’re set for a tasty meal. After you finish your meal, let the leftovers cool. Then, place them in an airtight container. Store the container in the fridge. Your dish will stay fresh for about three to four days. If you want to keep it longer, you can freeze it. For freezing, use a freezer-safe container. It can last up to three months in the freezer. Just make sure to label the container with the date. When you are ready to eat your leftovers, you have some good options. The best method is to reheat in the oven. Preheat your oven to 350°F (175°C). Spread the tofu and broccoli on a baking sheet. Heat for about 15 to 20 minutes. This method keeps the texture nice. You can also use a microwave, but it may make the tofu soft. If using the microwave, heat for 1-2 minutes. Check to see if it’s warm enough. Enjoy your tasty meal again! What is the best way to press tofu? To press tofu, wrap it in a clean kitchen towel. Place a heavy object on top, like a cast iron pan. Let it sit for at least 15 minutes. This removes excess water. Less water helps the tofu absorb flavors better. Can I use frozen tofu? Yes, you can use frozen tofu. Freezing changes the texture, making it firmer and spongy. Thaw it overnight in the fridge. Press it after thawing to remove extra water. This helps it soak up the sauce well. How long should I bake the tofu and veggies? Bake the tofu and veggies for 25-30 minutes. Flip them halfway through for even cooking. This helps everything become golden and slightly caramelized. What temperature is best for roasting? Set your oven to 400°F (200°C). This high heat helps veggies roast nicely. It also makes the tofu crisp on the outside. What can I use instead of honey? If you want a substitute for honey, use maple syrup. Agave syrup works too. Both add sweetness without changing the dish much. Can I skip the sesame oil? You can skip sesame oil, but it adds a unique flavor. If you want, use olive oil instead. It won’t taste the same, but it works well in this recipe. This blog post covered how to make a tasty baked tofu dish. We discussed the key ingredients, preparation steps, and cooking tips. You learned how to create a rich sesame ginger glaze and achieve perfect texture in your tofu. We also shared variations and storage advice for leftovers. Use this guide to enjoy a delicious meal that’s easy to make and can fit any diet. Cooking should be fun, so get creative and experiment with your favorite flavors!

Sheet Pan Sesame Ginger Tofu & Broccoli

Discover the delicious simplicity of Sheet Pan Sesame Ginger Tofu & Broccoli! This easy recipe features crispy tofu and vibrant vegetables baked with a flavorful sesame ginger sauce. Perfect for a quick weeknight meal, it's healthy, tasty, and can be on your table in just 45 minutes. Ready to impress your family or guests? Click through for step-by-step instructions and make this delightful dish tonight!
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Ingredients
  

1 block (14 oz) firm tofu, pressed and cubed

2 cups broccoli florets

1 red bell pepper, sliced

1 cup snap peas

3 tablespoons sesame oil

4 tablespoons soy sauce

2 tablespoons fresh ginger, grated

2 cloves garlic, minced

2 tablespoons honey or maple syrup

1 teaspoon sesame seeds

Salt and pepper to taste

1 tablespoon green onions, sliced (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a mixing bowl, combine the cubed tofu, broccoli florets, sliced bell pepper, and snap peas.

      In a separate small bowl, whisk together the sesame oil, soy sauce, grated ginger, minced garlic, honey (or maple syrup), and a pinch of salt and pepper.

        Pour the sauce over the tofu and vegetables, tossing well to ensure everything is evenly coated.

          Spread the tofu and vegetable mixture in a single layer on the prepared baking sheet.

            Bake for 25-30 minutes, flipping the tofu and vegetables halfway through until they are golden brown and slightly caramelized.

              Remove from the oven and sprinkle with sesame seeds and sliced green onions.

                Serve warm and enjoy your delicious sheet pan sesame ginger tofu and broccoli!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4