Vibrant tofu with broccoli, peppers, and homemade teriyaki glaze baked to perfection in one sheet pan.
# Ingredient List:
→ Tofu and Vegetables
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 head broccoli, cut into florets (approximately 10.5 oz)
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 medium red onion, sliced
06 - 2 tablespoons vegetable oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Teriyaki Sauce
09 - 1/4 cup low-sodium soy sauce or tamari
10 - 2 tablespoons maple syrup
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon sesame oil
13 - 2 cloves garlic, minced
14 - 1 tablespoon fresh ginger, grated
15 - 1 tablespoon cornstarch
16 - 1/4 cup water
→ Optional Garnishes
17 - 2 tablespoons sesame seeds
18 - 2 green onions, sliced
19 - Steamed jasmine rice or brown rice for serving
# How to Make:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper.
02 - Arrange cubed tofu, broccoli florets, bell peppers, and red onion on the prepared sheet pan. Drizzle with vegetable oil, sprinkle with salt and black pepper, and toss until evenly coated.
03 - Bake for 20 minutes, tossing halfway through, until vegetables are tender and tofu develops a golden exterior.
04 - While vegetables bake, combine soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, cornstarch, and water in a small saucepan. Whisk continuously over medium heat until sauce thickens, approximately 2 to 3 minutes. Remove from heat.
05 - Pour teriyaki sauce over tofu and vegetables, gently tossing to coat evenly. Return to oven for 5 additional minutes.
06 - Remove from oven and garnish with sesame seeds and sliced green onions. Serve immediately over steamed rice if desired.
