About this recipe

Crispy sheet pan tofu and tender roasted broccoli come together in a savory, garlicky soy-sesame glaze. Everything cooks on one pan at high heat for golden edges and deep flavor — a reliable, family-friendly weeknight dinner that's as satisfying as it is simple.

Instructions

1. 1

   Preheat your oven to ![425°F]. Wrap the pressed extra-firm tofu block in several layers of paper towels and press firmly for at least 15 minutes (place a heavy pan on top to speed this up). Once pressed, cut into 1-inch cubes. Line a large baking sheet with parchment paper or leave it bare for extra crispiness.

2. 2

   In a small mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, minced garlic, grated ginger, cornstarch, and red pepper flakes (if using) until smooth. Set the sauce aside.

3. 3

   Toss the tofu cubes with 1½ tablespoons of olive oil and a pinch of salt. Spread them in a single layer on one half of the prepared baking sheet (or a separate pan). Roast at ![425°F] for 15 minutes, then flip each piece and roast for another 10–12 minutes until golden and firm on the outside.

4. 4

   While the tofu is in its first roast, toss the broccoli florets with the remaining 1½ tablespoons of olive oil, a pinch of salt, and freshly ground black pepper. After you flip the tofu (at the 15-minute mark), add the broccoli florets to the other half of the baking sheet. Roast together for the remaining 10–12 minutes until the broccoli florets edges are lightly charred and crisp-tender.

5. 5

   Remove the pan from the oven. Drizzle the prepared sauce evenly over the tofu and broccoli florets, tossing gently to coat everything. Return the pan to the oven for 3–4 minutes so the sauce caramelizes and clings to the tofu and broccoli florets.

6. 6

   Transfer to a serving platter or serve directly from the pan over steamed rice. Garnish with toasted sesame seeds and sliced green onions. Serve immediately.