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Recipe by Ally Mawhirter

Sheet Pan Sticky Sesame Tofu

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Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Soy - Sesame

There’s something about Chinese takeout that always hits the spot, and if you can make it just as good at home that’s even better!

 

Tofu is one of those ingredients that’s perfect for a quick healthy meal. People tend to shy away from it, but if you know how to prepare and season it well it can be a great addition to your weeknight routine. Roasting it on a sheet pan makes crispy, flavorful tofu that soaks up the yummy sauce.

 

*Note: Tofu is best when it’s been pressed before cooking to remove any extra liquid. I press the tofu overnight on a sheet pan with a layer of paper towels and a few cans of food on top to act as weights.

 

Read: 5 Sheet Pan Meals You Need to Try

Ingredients

Sheet Pan Tofu

  • 2 (16-ounce) packages extra-firm tofu

  • 1 tablespoon soy sauce

  • kosher salt

  • olive oil

Sauce

  • 1 teaspoon cornstarch

  • 4 tablespoons soy sauce

  • 4 tablespoons Haddar Teriyaki Sauce

  • 2 tablespoons chili sauce or sriracha

  • 3 tablespoons Manischewitz Honey

  • 3 cloves garlic, finely minced

  • 2 teaspoons sesame seeds

For Serving

  • 5 scallions, thinly sliced


Wine Pairing

Shiloh Privilege

Directions

Prepare the Sheet Pan Sticky Sesame Tofu

1.

Preheat oven to 425 degrees Fahrenheit. Prepare a sheet pan with Gefen Parchment Paper or nonstick spray.

2.

Cube the tofu and place in a large mixing bowl. Drizzle with soy sauce, add cornstarch and a large pinch of kosher salt and toss well until tofu pieces are evenly coated.

3.

Toss broccoli florets with a drizzle of olive oil and a pinch of salt and spread with the tofu cubes in an even layer on the baking sheet. Roast for 20 minutes, toss everything and roast for another 20 minutes until golden brown and crispy.

4.

During the last five minutes of roasting, combine soy sauce, teriyaki sauce, chili sauce, honey, garlic, sesame seeds and cornstarch in a small saucepan and simmer on medium heat until slightly thickened. Pour over tofu and broccoli and toss until evenly coated. Top with sliced scallions and serve over steamed rice.

Sheet Pan Sticky Sesame Tofu

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Esty Skaist
Esty Skaist
1 year ago

This recipe is great! I love how the tofu gets nice and crispy on the outside. My comment on the recipe would be the following. I used 2 Tablespoons of Siracha as the recipe suggests but it was WAY to hot. Both myself and my husband like heat but this was a bit to hot for us.

Alyssa
Alyssa
2 years ago

I made this and loved it, but I do wish the recipe were a bit more exact, since I think my proportions may have been a bit skewed. It calls for 2 packages of extra-firm tofu, but packages often range from 8 oz to 14 oz, which is a pretty big difference. With my 2 14-oz packages, it seemed like it might have been a bit too much tofu. Other than that, it made for a delicious meal, combined with some stir-fried noodles I made. I’d make it again and maybe try it with smaller packages of tofu or at least add more broccoli to keep the proportion more even.

Raquel
Raquel
Reply to  Alyssa
2 years ago

Hi! I just double checked and it’s a 16 oz package of tofu πŸ™‚

Rachel
Rachel
2 years ago

In the last step, does the tofu and broccoli go back in the oven for the last 5 min after it is combined with the sauce? Or just toss with sauce and done?

Raquel
Raquel
Reply to  Rachel
2 years ago

Just toss with sauce and done πŸ™‚

Matty
Matty
2 years ago

Soy sauce and teriyaki both have wheat. Do u have an alternative as most fish recipes need it. Thank you

Raquel
Raquel
Reply to  Matty
2 years ago

Are you gluten-free? They sell gluten-free soy sauce and you can make your own teriyaki sauce.

Alyssa
Alyssa
Reply to  Raquel
2 years ago

Coconut aminos or tamari are gluten-free alternatives to soy sauce that taste basically the same. As for teriyaki, you might search labels until you find one made without teriyaki, or you can find a recipe online and make your own teriyaki (since sometimes the ones that have an ingredient list you like aren’t hechshered). That’s what I plan to do for this recipe when I eventually make it, as I cook without gluten in my kitchen.