One-Pan Teriyaki Tofu and Broccoli

Crispy and flavorful, this vegan tofu and broccoli dinner satisfies a craving for takeout.

Tofu?! Yeah, tofu. I secretly love the stuff, but only if it’s prepared well. You won’t catch me just cutting off a slice straight from the package. My requirements for well prepared tofu are, crispy and well seasoned, otherwise you might as well take a bite of a sponge. I made this Sheet Pan Crispy Teriyaki Tofu and Broccoli last week and I couldn’t be more pleased with how it turned out!

I did some research and thought this recipe from Cookie and Kate was the best place to start. I made a couple modifications to the recipe and decided to turn it into a full sheet pan meal by adding the broccoli.

The easy homemade teriyaki sauce goes on after the broccoli and tofu have baked to prevent them from getting soggy and to prevent the sauce from burning. The sauce uses honey which has a tendency to burn quickly.

This is an easy dinner to make, but it does take a little preparation time, most of which is hands off. The key to making tofu crispy is to dry it out. I did this by cutting the tofu into cubes, putting them on a towel lined plate, covering them with the towel and topping it with my heaviest cast iron skillet. I let the weight of the skillet press out the excess liquid for 30 minutes so there would be no chance of soggy tofu.

Once the tofu is prepped it’s just a matter of tossing it in the olive oil, tamari and arrowroot and baking it along with the broccoli until it’s golden brown and crisp. This recipe is gluten-free, vegan and perfect for meatless Monday or anytime you’re craving a healthy homemade takeout food.

One-Pan Teriyaki Tofu and Broccoli

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• Author: Danae Halliday
• Total Time: 44 minutes
• Yield: Serves 2
• Diet: Vegan

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Description

Crispy tofu and broccoli tossed in a homemade teriyaki glaze. A quick, satisfying weeknight dinner.

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Ingredients

Units USM Scale 1x2x3x

• 1 block extra firm tofu
• 1.5 tsp extra virgin olive oil
• 2 tsp low sodium tamari or soy sauce
• 2 tsp arrowroot starch or cornstarch
• 3 cups (710 ml) broccoli florets
• 1.5 tsp extra virgin olive oil
• Kosher salt and fresh ground black pepper
• 1/3 cups (79 ml) low sodium tamari or soy sauce
• 3 tbsp (44 ml) water
• 2 tbsp (30 ml) maple syrup
• 2 tbsp (30 ml) rice vinegar
• 1 clove grated garlic
• 1/2 tsp sriracha
• 1/4 tsp ground ginger
• 1 tsp arrowroot starch or cornstarch
• Brown rice

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Instructions

1. Drain the tofu and pat dry with paper towels. Slice the tofu into 5 slabs, stack the slabs, and slice lengthwise then across to make 50 cubes.
2. Line a cutting board with paper towels, arrange the tofu in a single layer, fold the towel over, and place something heavy on top.
3. Let the tofu rest for 15-30 minutes.
4. Preheat oven to 400°F (204°C) and spray a rimmed baking sheet with cooking oil.
5. Place the pressed tofu in a bowl and drizzle with 1 1/2 teaspoons olive oil, 2 teaspoons tamari, and 2 teaspoons arrowroot starch. Toss to combine.
6. Dump the tofu onto half the baking sheet and arrange in an even layer.
7. In the same bowl, add broccoli florets, 1 1/2 teaspoons olive oil, salt, and pepper. Toss to coat.
8. Dump the broccoli onto the other half of the baking sheet and spread in an even layer.
9. Bake for 24 minutes, tossing halfway, until the tofu is golden and crisp.
10. While the tofu and broccoli bake, make the teriyaki sauce.
11. In a saucepan over medium-high heat, whisk together all sauce ingredients except 1 teaspoon arrowroot mixed with 1 teaspoon water.
12. Bring the sauce to a boil, then whisk in the arrowroot-water slurry.
13. Reduce heat to medium and whisk until the sauce thickens.
14. Once the tofu and broccoli are baked, dump them into the bowl and toss with teriyaki sauce.
15. Serve over brown rice.

Notes

• For extra crispy tofu, press it for at least 30 minutes to remove excess water.
• If you don’t have arrowroot starch, cornstarch works as a substitute for thickening the sauce and coating the tofu.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

• Prep Time: 20 minutes
• Cook Time: 24 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Japanese

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 10
• Sodium: 800
• Fat: 20
• Saturated Fat: 3
• Unsaturated Fat: 15
• Carbohydrates: 50
• Fiber: 8
• Protein: 20

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