Food & Drink
Sheet Pan Teriyaki Tofu
Ingredients
- 400g block tofu
- 1 head broccoli
- 2 bell peppers
- 1 cup green beans
- 1.5 cups chopped pineapple
- 1/3 cup reduced-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1/4 cup maple syrup
- 1 tablespoon sesame oil
- 1 clove garlic, grated
- 1-inch piece of ginger, grated
- 1/4 cup water mixed with 1 tbsp cornstarch
Directions
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Preheat oven to 400°F
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Chop the vegetables into equal-sized pieces so they cook evenly in the oven. Add the chopped vegetables and pineapple onto a sheet pan.
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Make sure to press your tofu to get out all of the liquid. You can do this using a tofu press or by wrapping it in a kitchen towel and placing a heavy object on top for at least 15 minutes.
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Slice your tofu into cubes and add it to the sheet pan along with your chopped veg.
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Make the teriyaki sauce by adding the soy sauce, rice wine vinegar, maple syrup, and sesame oil into a small pot. Grate in your garlic and ginger.
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Bring to a simmer, then mix in your cornstarch slurry and whisk continuously for 2-3 minutes until the sauce thickens.
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Pour ¾ of the teriyaki sauce over your vegetables and tofu and toss well to combine.
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Bake at 400°F for 35-40 minutes until all the vegetables are cooked.
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Garnish with brown rice, sesame seeds, cilantro, or red chilies. Drizzle on the remaining teriyaki sauce, as needed.
This recipe was originally published by @that.veganbabe and is reprinted with the permission of the author. You can find the original recipe here.
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