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Sheet Pan Teriyaki Tofu

Flavor-packed one pan meal with baked tofu, veggies, and teriyaki sauce.

Course Main Course
Keyword 30-minute meals, sheet pan meals, teriyaki tofu
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

  • 1 tbsp oil, divided
  • 1-14 oz. pkg extra-firm tofu, drained, pressed, and cut into 1" cubes
  • 1 tbsp cornstarch
  • ¼ tsp white pepper
  • Kosher salt
  • 2 medium bell peppers, sliced
  • 1 head broccoli, cut into florets
  • ⅓ cup sliced green onion
  • Sesame seeds, for serving
  • Cooked rice, for serving

Teriyaki Sauce

  • ½ cup tamari or low-sodium soy sauce
  • 6 tbsp rice vinegar
  • 2 tbsp creamy, natural peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp honey or maple syrup
  • 2 tsp sesame oil
  • 1 tsp cornstarch

Instructions

  1. Preheat oven to 400°F. Line one large sheet pan with parchment paper.

  2. In a large mixing bowl, toss cubed tofu in ½ tbsp oil, cornstarch, ½ tsp kosher salt, and ¼ tsp white pepper. Spread out into a single layer on one-half of the baking sheet. In the same mixing bowl, toss broccoli and bell peppers in remaining ½ tbsp oil and ¼ tsp kosher salt. Spread out into a single layer on remaining half of the baking sheet.

  3. Bake tofu and veggies for 25 minutes, tossing halfway through. When 10 minutes are remaining, start preparing the sauce.

  4. In a small saucepan over medium-high heat, whisk together all sauce ingredients (except cornstarch). Bring to a low boil then reduce to simmer. Whisk together cornstarch with 1 tsp water and pour into simmering sauce. Cook for ~1 minute until thickened. Remove from heat.

  5. Once tofu and veggies are done, pour over desired amount of sauce (I ended up using ~⅔). Toss well to fully coat everything in sauce. Serve over rice and top with sliced green onion and sesame seeds. Reserve extra sauce for leftovers or top on other recipes - it goes well on so many foods!