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One-Pan Teriyaki Tofu and Broccoli

Danae Halliday
Crispy and flavorful, this vegan tofu and broccoli dinner satisfies a craving for takeout.
Prep Time 10 mins
Cook Time 24 mins
Total Time 34 mins
Course Main
Servings 4 servings

Ingredients
  

TOFU

  • 1 block extra firm tofu
  • 1.5 teaspoons extra virgin olive oil
  • 2 teaspoons low sodium tamari or soy sauce
  • 2 teaspoon arrowroot starch or cornstarch

BROCCOLI

  • 3 cups broccoli florets
  • 1.5 teaspoons extra virgin olive oil
  • Kosher salt and fresh ground black pepper to taste

TERIYAKI SAUCE

  • 1/3 cup low sodium tamari or soy sauce
  • 3 tablespoons water
  • 2 tablespoons maple syrup
  • 2 tablespoon rice vinegar
  • 1 clove grated garlic
  • 1/2 teaspoon sriracha
  • 1/4 teaspoon ground ginger
  • 1 teaspoon arrowroot starch or cornstarch whisked together with 1 teaspoon of water

OTHER

  • Brown rice for serving

Instructions
 

  • Drain the tofu and pat dry with paper towels. Slice the tofu into 5 slabs, stack the slabs on top of each other and slice through them lengthwise, then slice across to make 5 even rows. You should have 50 cubes of tofu.
  • Line a cutting board or plate with a tea towel or paper towels, then arrange the tofu in a single layer on the towel. Fold the towel over the cubed tofu and place something heavy on top such as a cast iron skillet.
  • Let the tofu rest for 15-30 minutes, the longer the better.
  • Preheat oven to 400 degrees F. and spray a rimmed baking sheet with cooking oil.
  • Place the pressed tofu into a large mixing bowl and drizzle with 1 1/2 teaspoons olive oil, 2 teaspoons tamari and 2 teaspoons arrowroot starch. Toss to combine until until there are no powdery spots from the arrowroot remaining.
  • Dump the tofu onto one half of the prepared baking sheet and arrange into even layer.
  • In the same mixing bowl add the broccoli florets, another 1 1/2 teaspoons olive oil, kosher salt and black pepper. Toss together until coated.
  • Dump the broccoli out onto the other half of the baking sheet and spread out into an even layer.
  • Bake for approximately 24 minutes, tossing the tofu and broccoli halfway, until the tofu is deeply golden and crisp on the edges.
  • While the tofu and broccoli bake make the teriyaki sauce.
  • In a saucepan over medium-hight heat, whisk together all of the ingredients for the sauce except the teaspoon of arrowroot mixed with a teaspoon of water.
  • Bring the sauce to a boil then whisk in the arrowroot-water slurry.
  • Reduce the heat to medium and continue to whisk until the sauce thickens.
  • Once the tofu and broccoli have finished baking dump them back into the mixing bowl and toss with the desired amount of teriyaki sauce.
  • Serve over brown rice.

Notes

If you want a sweeter teriyaki sauce add an extra 1-2 tablespoons of maple syrup.