Sheet-Pan Teriyaki Tofu with Broccoli

Ingredients

• 2 blocks (14 oz each) extra-firm tofu
• 5 cups broccoli florets
• 2 tbsp neutral oil
• 2 tbsp cornstarch
• 1/2 tsp kosher salt
• 1/3 cup low-sodium soy sauce
• 3 tbsp mirin
• 2 tbsp brown sugar or honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp fresh ginger, grated
• 1 garlic clove, grated
• 1 tsp cornstarch
• 2 tbsp water
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• cooked jasmine rice, optional for serving

Instructions

1. Preheat oven to 425°F.
2. Press tofu for at least 10–15 minutes to remove excess moisture.
3. Tear or cut tofu into bite-size pieces.
4. Toss tofu with 1 tbsp oil, cornstarch, and salt until lightly coated. Spread tofu on one side of a large sheet pan.
5. Toss broccoli with remaining oil and arrange on the other side.
6. Roast for 20 minutes.
7. Flip tofu and broccoli. Continue roasting another 8–10 minutes until tofu is browned and broccoli is tender with charred edges.
8. Meanwhile, whisk soy sauce, mirin, brown sugar or honey, rice vinegar, sesame oil, ginger, garlic, cornstarch, and water in a small saucepan.
9. Bring to a gentle simmer over medium heat. Cook for 2–3 minutes, whisking, until glossy and slightly thickened.
10. Remove sheet pan from oven. Drizzle approximately half the teriyaki sauce over the tofu and broccoli. Toss lightly.
11. Return to oven for 2–3 minutes to set the glaze.
12. Remove from oven. Finish with scallions and sesame seeds. Serve with remaining sauce and jasmine rice if desired.

Chef's Notes

PRESS THE TOFU: Removing excess moisture helps the tofu brown and crisp. CORNSTARCH: A light coating of cornstarch improves the exterior texture. DON'T ADD TERIYAKI TOO EARLY: The sugar in the sauce can burn if exposed to high heat for the entire roasting period.

Browse all recipes →

Browse recipe collections →