Description
This delicious crispy baked tofu dish is loaded with colorful vegetables and coated in a flavorful sauce. It’s a perfect choice for a healthy meal!
Ingredients
Scale
- 1 block (14 to 16 ounces) extra-firm tofu
- 2 tablespoons cornstarch
- 1 tablespoon olive or avocado oil
- ½ teaspoon coarse ground black pepper
- 1 crown broccoli, cut into small florets (about 3 cups)
- 2 carrots, sliced in ¼-inch slices (about 1 cup)
- 1 red bell pepper, cut into 1-inch pieces (about 1 ½ cups)
- 1 tablespoon olive or avocado oil
- ¼ teaspoon kosher salt
- ¼ cup low-sodium chicken broth (vegetable broth or water is okay, too)
- ¼ cup lower-sodium soy sauce
- 3 tablespoons ketchup
- 2 tablespoons packed brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 1 ½ cups uncooked rice (about 4 ½ cups cooked rice)
- optional thinly sliced green onion and toasted sesame seeds, for serving
Instructions
- Wrap tofu in a clean lint-free towel and press for 30 minutes under a heavy skillet, or use a tofu press. After tofu is pressed, cut it into ½-inch cubes.
- If you need to cook rice to serve with the meal, get that started before baking the tofu.
- Preheat oven to 425°F. Spray a rimmed sheet pan (about 18 x 13 inches) generously with olive oil or nonstick cooking spray or line with parchment paper.
- In a medium bowl, gently toss the tofu with cornstarch. Add the oil and black pepper, and toss until coated. Spread the cubes in a single layer on one third of the pan.
- In the same bowl, combine the broccoli, carrots, bell pepper, additional oil, and salt. Arrange the vegetables on the other side of the pan.
- Bake for 35 minutes.
- Meanwhile, stir up the sauce. In a small bowl, whisk broth, soy sauce, ketchup, brown sugar, rice vinegar, sriracha, cornstarch, and ginger until smooth.
- Remove the pan from the oven, stir the tofu and vegetables gently to loosen them from the pan, then pour the sauce over the tofu and vegetables, tossing gently to coat. Return the pan to the oven to bake for 3 to 4 minutes, or until the sauce is bubbling. Stir again.
- Serve immediately over steamed rice or noodles, garnished with sliced green onions and sesame seeds.
Notes
- Ensure that the tofu is pressed well to achieve maximum crispiness.
- Feel free to use any vegetables you like in this recipe.
- Adjust the level of sriracha according to your spice preference.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 0mg