Sheet Pan Crispy Tofu and Broccoli with Soy Glaze
Published Date: 4/18/2026
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 4 cups broccoli florets
- 1 tablespoon sesame oil
- 1/4 cup low-sodium soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sriracha
- 1 tablespoon sesame seeds
Instructions
- Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a medium bowl, toss the pressed and cubed tofu with cornstarch until evenly coated. Drizzle with olive oil and toss again gently.
- Spread the coated tofu onto the prepared baking sheet in a single layer. Bake for 15 minutes.
- Remove the baking sheet from the oven. Toss the broccoli florets with sesame oil and add them to the baking sheet alongside the tofu. Return to the oven and bake for another 15 minutes, until the tofu is golden and crispy, and the broccoli is tender.
- While the tofu and broccoli are baking, whisk together the soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and sriracha in a small saucepan. Simmer over medium-low heat for 3 to 4 minutes until slightly thickened. Remove from heat.
- Transfer the baked tofu and roasted broccoli to a large mixing bowl. Pour the thickened soy glaze over the top and gently toss to combine. Garnish with sesame seeds and serve warm.