Crispy sheet-pan tofu and broccoli

Name: Crispy sheet-pan tofu and broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Ingredients: 400 g firm tofu, pressed and cubed; 2 tbsp cornflour (cornstarch); 2 tbsp neutral oil; 1 head broccoli, cut into florets; 2 tbsp soy sauce; 1 tbsp toasted sesame oil; 1 tbsp rice vinegar; 1 tsp fresh ginger, grated; 1 tsp honey or maple syrup; cooked rice, to serve

Cornflour-dusted tofu roasted until crackly beside charred broccoli, finished with a sesame-ginger dressing. The oven does the work.

Serves 3 · Prep 15 min · Cook 25 min

Ingredients

400 g firm tofu, pressed and cubed
2 tbsp cornflour (cornstarch)
2 tbsp neutral oil
1 head broccoli, cut into florets
2 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tsp fresh ginger, grated
1 tsp honey or maple syrup
cooked rice, to serve

Steps

Heat the oven to 220°C (425°F). Toss the tofu with the cornflour, half the oil and a pinch of salt; spread on one side of a lined sheet pan.
Toss the broccoli with the remaining oil and spread on the other side. Roast 25 minutes, turning the tofu halfway, until the tofu is crisp and the broccoli edges are charred.
Whisk the soy, sesame oil, vinegar, ginger and honey. Pour over the hot tray and toss. Serve over rice.

RecipeBookManager editorial — original recipe, October 2026. Original content published by RecipeBookManager; reuse permission held by the app.