Crispy Sheet-Pan Tofu with Peanut-Ginger Sauce (30-Minute, Vegan)
Crunchy exterior, tender interior, and glossy, tangy-sweet sauce combine for a lively contrast of textures and flavors. The roasted florets and browned cubes pick up caramelized edges on a single sheet pan, while the sauce clings to each piece for a rich mouthfeel with bright ginger and rice vinegar notes.
Swap ingredients easily: use almond or sunflower butter if avoiding peanuts, substitute maple syrup for honey to keep the dish vegan, or swap broccoli for green beans or cauliflower. For extra crispness, press the tofu thoroughly and finish under the broiler for 1–2 minutes. Use tamari for gluten-free, and add sriracha or chili flakes for more heat.
Serve this as a casual weeknight main over steamed rice, quinoa, or noodles, or turn it into meal-prep bowls with pickled carrots and cucumber for lunches. It’s suitable for vegetarian and vegan diets, works well for family dinners, and scales up for potlucks or informal gatherings.
How to Make It
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1
Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper or a silicone mat.
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2
Press the tofu: wrap the block in a clean towel and place a heavy pan or books on top for 10 minutes to remove excess moisture.
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3
Cut the pressed tofu into 2–3 cm cubes and transfer to a bowl. Toss the cubes with cornstarch, 1 tbsp olive oil, 0.25 tsp salt, and 0.25 tsp black pepper until evenly coated.
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4
Arrange the tofu cubes in a single layer on one side of the sheet pan. Toss the broccoli florets with the remaining 1 tbsp olive oil and 0.25 tsp salt, then spread them on the other side of the pan.
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5
Roast for 18–20 minutes, turning tofu and broccoli once halfway, until tofu edges are golden and broccoli is tender with some charred tips.
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6
While the pan roasts, whisk the sauce: combine peanut butter, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, toasted sesame oil, and red pepper flakes (if using) in a small bowl. Add 1–2 tbsp warm water to thin to a glossy pouring consistency.
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7
Remove the sheet pan from the oven. Drizzle about half the sauce over the tofu and broccoli and gently toss on the pan to coat. Return to the oven and broil for 1–2 minutes to caramelize the sauce, watching closely to avoid burning.
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8
Transfer the tofu and broccoli to a serving platter or divide over bowls of cooked rice. Drizzle any remaining sauce over the top.
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9
Garnish with sliced scallions and toasted sesame seeds. Serve immediately, and offer extra sauce at the table.
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