Sheet Pan Crispy Tofu & Broccoli w/ Peanut Sauce
Updated Jan 28, 2025, Published on Apr 24, 2022
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This recipes includes marinated crispy tofu and flavorful roasted broccoli that cook on one sheet pan. Meanwhile, you make the easiest peanut sauce that is so creamy and flavorful. This sheet pan recipe also happens to be vegan! Let me know if you give it a try!
Sheet Pan Crispy Tofu and Broccoli with Peanut Sauce
This is a flavorful sheet pan meal. The tofu and broccoli get baked in the oven on one sheet pan. Meanwhile, make a creamy peanut sauce for dipping!
Equipment
Ingredients
Tofu
- 1 block Extra Firm Tofu
- 1 tablespoon Light Soy Sauce, low sodium
- 1 teaspoon Maple Syrup, can also use honey
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Ginger Powder
- 1 teaspoon Sambal Oelek
- 1 tablespoon Corn Starch
Broccoli
- 12 oz Broccoli, cut into florets
- 1 teaspoon Sesame Oil
- 1 teaspoon Light Soy Sauce
- 1/2 teaspoon White Pepper
Peanut Sauce
- 1/2 cup Creamy Peanut Butter
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Maple Syrup, can use honey
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Ginger Powder
- 1 Lime, juice
- 1 teaspoon Sambal Oelek
- 1/4 cup Water, use more or less as needed to thin sauce
- Sesame Seeds, optional; to serve
Instructions
- Squeeze excess water from tofu. Slice block in half length wise, then slice 3 rows length wise, then slice into 4 columns to create squares of tofu. Next, press the tofu by placing tofu pieces onto a couple layer of paper towels, place another couple paper towels on top, then place a baking sheet and something heavy like a Dutch Oven on top of the baking sheet for 30 minutes. This will squeeze out more water.
- Preheat the oven to 400 degrees F. Meanwhile, stir together the soy sauce, maple syrup, garlic powder, ginger powder, and chili garlic sauce. Add the tofu pieces and toss to coat well. Marinade for 10 minutes. Sprinkle in the cornstarch and toss well so each piece gets coated. Place the pieces on a large baking sheet.
- Next, add the broccoli to the other side of the baking sheet. Drizzle with sesame oil, soy sauce, and white pepper. Toss together well. Bake the tofu and broccoli for 25-30 minutes or until the broccoli is roasted and the tofu is brown and crispy.
- Meanwhile, make the peanut sauce. Whisk together all the peanut sauce ingredients until smooth and creamy. Add water as needed to thin out sauce to desired consistency.
- Dip the broccoli and crispy tofu in peanut sauce to serve. Top with sesame seeds if desired.
Video
@carolbeecooks Sheet pan crisp tofu & broccoli recipe coming soon! 🥦 #sheetpan #tofu #peanutsauce
♬ As it was x take on me by altegomusic – ALTÉGO
Nutrition
Calories: 338kcal, Carbohydrates: 43g, Protein: 19g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Sodium: 1130mg, Potassium: 763mg, Fiber: 5g, Sugar: 27g, Vitamin A: 718IU, Vitamin C: 108mg, Calcium: 139mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This turned out great! I have a tough time nailing the ideal consistency of tofu. Was really pleased with how this one turned out just following the recipe!
Marinade went great with the sauce! It could have been my oven, or something to do with how I pressed my tofu, but the tofu ended up a bit too burnt. That’s my only complaint! But again, while I did attempt to follow this recipe accurately, there could have been something off that caused this. Will definitely be making this again, perhaps with a more careful eye on my tofu. Thanks!
Thanks for leaving this review! Sorry to hear your tofu was a little burnt. I have found that every oven is a little different unfortunately. I hope you try it again with slightly less cooking time on the tofu! Thanks again!