Sheet Pan Sesame Tofu and Broccoli
Made it? Rate this recipePressed extra-firm tofu cubes coated in cornstarch and roasted on one sheet pan with broccoli florets until crisp, then tossed in a sticky soy, maple, garlic and ginger glaze and finished with sesame seeds and scallions. A plant-based dinner that pairs well with rice.
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Step-by-Step Instructions
Press the tofu
Wrap each block of tofu in a clean kitchen towel or paper towels and set it on a plate. Put a heavy pan or a few cans on top and press for 15 minutes to squeeze out excess water. Meanwhile, preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper.
Chef's Tips
- ›Pressing is the key to crisp tofu; wet tofu steams.
- ›A tofu press does the same job if you have one.
Coat the tofu
Cut the pressed tofu into 3/4-inch (2cm) cubes. Put them in a large bowl, drizzle with 2 tablespoons of the oil and toss gently. Sprinkle the cornstarch and salt over and toss again until every cube has a thin, even, dusty coating with no dry clumps.
Chef's Tips
- ›Add the oil before the cornstarch so it sticks evenly.
- ›Toss gently to avoid breaking the cubes.
Roast the tofu
Spread the tofu cubes on one half of the sheet pan in a single layer, not touching. Roast for 15 minutes, until the undersides are golden.
Chef's Tips
- ›Give the tofu a head start; broccoli needs less time.
Add the broccoli
Toss the broccoli florets with the remaining 1 tablespoon oil. Take the pan out, flip the tofu cubes with a thin spatula, and spread the broccoli on the other half of the pan. Roast for 12 to 15 minutes more, until the tofu is crisp and golden on all sides and the broccoli is tender with charred tips.
Chef's Tips
- ›If the pan is crowded, roast the broccoli on a second pan on the rack below.
- ›Dry the broccoli well after washing so it roasts rather than steams.
Make the glaze
While the tofu and broccoli roast, whisk the soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger and red pepper flakes in a small bowl. For a thicker glaze, warm it in a small saucepan over medium heat for 1 to 2 minutes until it bubbles and thickens slightly.
Chef's Tips
- ›Use tamari labeled gluten-free if you need the dish gluten-free.
Glaze and serve
Drizzle the glaze over the hot tofu and broccoli on the pan and toss gently to coat. Return to the oven for 2 minutes to set the glaze. Sprinkle with sesame seeds and scallions and serve immediately.
Chef's Tips
- ›Glaze at the very end; adding sauce earlier makes the tofu soggy and the maple syrup can burn.
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About This Recipe
What is this dish?
Sheet pan sesame tofu and broccoli is a plant-based take on takeout-style sesame dishes, made in the oven instead of a wok. Pressed tofu is coated in cornstarch and roasted until crisp, broccoli roasts on the same pan, and a soy, maple, ginger and garlic glaze ties them together.
Why you'll love it
Roasting gets tofu crisp without deep-frying or standing over a pan. It is vegan, high in protein from the tofu, inexpensive, and the glaze takes 2 minutes to whisk together.
When to serve
Serve as a weeknight dinner over rice or noodles, for meatless meal prep, or as a dish to share alongside other plates.
Quick tips
Press the tofu, oil before cornstarch, give the tofu a 15-minute head start, and glaze only at the end.
Ingredient Highlights
Extra-Firm Tofu
Extra-firm tofu has the lowest water content of the block tofu types, so it holds its shape when cubed and develops a crisp, golden crust when roasted.
Cornstarch
A light dusting of cornstarch forms a thin coating that dries and crisps in the oven, giving the tofu a crunchy outside and helping the glaze cling.
Toasted Sesame Oil
Toasted sesame oil has a strong, nutty aroma. A teaspoon in the glaze is enough; it is used for flavor rather than cooking because it burns at high heat.
Substitution Options
Use arrowroot or potato starch instead of cornstarch. Replace maple syrup with agave or brown sugar (honey works but makes it not vegan). Swap broccoli for green beans, snap peas, cauliflower or bell peppers. Use coconut aminos instead of soy sauce for a soy-free, lower-sodium version, adding a pinch of salt to taste.
Chef's Tips
Techniques that separate good from great
Freeze the tofu first for a chewier texture
Freeze the unopened block of tofu, then thaw it in the fridge. Ice crystals create small pockets so the tofu releases more water when pressed and becomes chewier and more absorbent.
Double the glaze for rice
Make a double batch of the glaze and drizzle the extra over the rice at the table so every bite is seasoned.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Sheet pan
- Parchment paper
- Clean kitchen towels or tofu press
- Large mixing bowl
- Small bowl and whisk
- Thin spatula
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Use extra-firm tofu. Firm or silken tofu holds too much water and falls apart.
- Press for at least 15 minutes; longer is better if you have time.
- Space the tofu cubes so they do not touch, or the sides stay soft.
- Sauce goes on at the end so the cornstarch coating stays crisp.
Recipe Variations
Different ways to make this dish your own
Spicy Gochujang Tofu
Replace the maple syrup with 1 tablespoon gochujang and 1 tablespoon maple syrup for a sweet, spicy, fermented glaze.
Orange Sesame Tofu
Add the zest and juice of one orange to the glaze and simmer until slightly thickened for a sweet citrus version.
Peanut Tofu and Broccoli
Whisk 2 tablespoons smooth peanut butter into the glaze with an extra tablespoon of warm water and finish with chopped peanuts instead of sesame seeds.
What to Serve With
Perfect pairings to complete the meal
Steamed Rice
Jasmine or short-grain rice is the classic base and catches the extra glaze.
Noodle Bowls
Toss with cooked rice noodles or soba and a splash of extra glaze for a noodle bowl.
Quick Cucumber Salad
Thinly sliced cucumber with rice vinegar, a pinch of sugar and salt adds a cool, crunchy side.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store in an airtight container for up to 4 days. The tofu softens as it absorbs the glaze but the flavor improves.
Freezer
Not recommended. The glazed tofu and broccoli become watery after freezing and thawing.
Make-Ahead
Press and cube the tofu and whisk the glaze up to 2 days ahead; store separately in the fridge. Coat in cornstarch just before roasting.
Reheating
Reheat on a sheet pan at 400°F (200°C) for 6 to 8 minutes to restore some crispness, or in a skillet over medium-high heat. The microwave is fine for meal prep but softens the coating.
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