Get ready to transform your weeknight dinner into a restaurant-quality feast without the hassle! This Sheet Pan Sesame Tofu Vegetables recipe is about to become your new obsession - a perfect harmony of crispy tofu, vibrant vegetables, and mouthwatering Asian-inspired flavors that will make your taste buds dance. Imagine golden, perfectly roasted tofu cubes nestled alongside caramelized vegetables, all kissed with a savory sesame glaze that'll have everyone at the table begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 block firm tofu, cubed
- 2 cups mixed vegetables (broccoli, bell peppers, carrots)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon cornstarch
- Green onions for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large sheet pan with parchment paper or lightly grease with cooking spray to prevent sticking.
- Press the tofu block between paper towels or clean kitchen towels to remove excess moisture. Cut the tofu into 1-inch cubes, ensuring they are uniform in size for even cooking.
- In a large mixing bowl, whisk together soy sauce, sesame oil, and cornstarch until smooth and well combined to create the marinade.
- Add tofu cubes to the marinade and gently toss, ensuring each piece is evenly coated. Let sit for 10 minutes to absorb flavors.
- Chop mixed vegetables into similar-sized pieces to ensure even roasting. Broccoli florets should be bite-sized, bell peppers sliced, and carrots cut into diagonal chunks.
- Spread marinated tofu and prepared vegetables onto the sheet pan in a single layer, ensuring they are not overcrowded to allow proper roasting.
- Roast in the preheated oven for 25-30 minutes, turning once halfway through to ensure even browning and crispiness.
- Remove from oven when tofu is golden and vegetables are tender with slight caramelization.
- Sprinkle sesame seeds over the dish and garnish with chopped green onions.
- Serve hot directly from the sheet pan, optionally over steamed rice or quinoa for a complete meal.
Tips
- Tofu Texture is Key: Always press your tofu thoroughly to remove excess moisture. This ensures crispy, golden edges instead of soggy cubes.
- Don't Overcrowd the Pan: Give your tofu and vegetables breathing room. Overcrowding leads to steaming instead of roasting, preventing that delicious caramelization.
- Marinate for Maximum Flavor: Let the tofu sit in the marinade for at least 10 minutes to absorb all those delicious sesame and soy sauce notes.
- Cut Vegetables Uniformly: Chopping vegetables in similar sizes guarantees even cooking and a beautiful presentation.
- Flip Halfway: Turning your sheet pan ingredients midway ensures golden, crispy edges on all sides.
- Optional Boost: For extra crunch, you can lightly coat the tofu in cornstarch before marinating.
- Serve Immediately: This dish is best enjoyed hot, straight from the oven, to maintain the perfect texture and temperature.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 15g
Fat: 16g
Saturated Fat: g
Cholesterol: 0mg
