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Sheet Pan Sweet Chili Tofu with Broccoli

Crispy cubes of Sheet Pan Sweet Chili Tofu mixed with bright green broccoli florets, coated in a glossy sauce.
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Prepare a simple, flavorful vegan dinner using tofu and broccoli cooked together on one sheet pan with a sticky sweet chili glaze.

Ingredients

Scale
  • 1 block (14 ounces) extra-firm tofu, pressed and cubed
  • 1 head broccoli, cut into florets
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 1/2 cup sweet chili sauce
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • Optional: Sesame seeds for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a medium bowl, toss the cubed tofu with cornstarch until lightly coated.
  3. Place the coated tofu and broccoli florets on the prepared baking sheet. Drizzle with vegetable oil and toss gently to coat everything evenly.
  4. Bake for 15 minutes.
  5. While the tofu and broccoli bake, whisk together the sweet chili sauce, soy sauce, rice vinegar, ginger, garlic, and sesame oil in a small bowl to create the glaze.
  6. Remove the sheet pan from the oven. Pour half of the sweet chili glaze over the tofu and broccoli, tossing gently on the pan to coat.
  7. Return the sheet pan to the oven and bake for another 10 to 12 minutes, or until the tofu is golden brown and slightly crispy.
  8. Remove from the oven. Drizzle the remaining glaze over the top and sprinkle with sesame seeds, if using.
  9. Serve immediately over rice or quinoa.

Notes

  • Pressing the tofu well removes excess water, which helps it crisp up better in the oven.
  • For extra crispy tofu, you can bake the tofu alone for 10 minutes before adding the broccoli and tossing with the first half of the sauce.
  • If you prefer a thicker glaze, you can simmer the sauce mixture on the stovetop for 2 minutes before using.

Nutrition

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