Recipe: Sheet Pan Tofu Teriyaki with Broccoli and Sweet Potato
Think of this weeknight wonder as stir-fry meets sheet pan dinner. It has everything you love about stir-fries — from the crisp-soft nuggets of tofu to the tender vegetables to the irresistible blanket of sauce — but doesn’t require you to stand over the stove. Instead, you’ll toss the tofu cubes and vegetables onto a sheet pan, slide them into a fiery oven, then finish it off right before serving with a savory drizzle of teriyaki sauce.
For Crispier Tofu, Save the Sauce for Last
While tofu can be prepped and served up a bunch of different ways, there’s nothing better in my book than bite-size nuggets that are wonderfully crisp on the outside and pillowy soft in the center.
To achieve that texture, you’ll need to follow a few easy but crucial steps. First, press and drain the tofu before cooking with it. Second, roast it in a fiery-hot oven. And third, wait until after the tofu is cooked to toss it with the sauce. If you add the sauce before you start cooking, the sauce will soak into the tofu and prevent the tofu from getting crispy. Plus, the sauce is likely to burn.
Tofu Teriyaki with Broccoli and Sweet Potato
Prep time: 5 minutes to 10 minutes
Cooking time: 30 minutes to 35 minutes
- 14 to 16 ounces
extra-firm tofu, drained
- 1 1/2 tablespoons
olive oil, divided
- 1 1/2 teaspoons
kosher salt, divided
large sweet potato (about 1 pound), peeled and cubed
medium broccoli crown (about 8 ounces), cut into bite-size florets
- 1/4 cup
teriyaki sauce, plus more for serving
Arrange a rack in the middle of the oven and heat to 425°F. While the oven is heating, place the tofu between a double layer of paper towels, place it on a plate, and weigh it down with another plate.
Using your hands, tear the tofu into bite-sized pieces and place on a rimmed baking sheet. Drizzle with 1/2 tablespoon of the oil, season with 1 teaspoon of the salt, and toss to coat. Arrange into an even layer on one half of a baking sheet. Place the sweet potato on the other side of the baking sheet, drizzle with the remaining 1 tablespoon oil, and sprinkle with the remaining 1/2 teaspoon salt. Toss to combine and spread into an even layer.
Roast for 15 minutes.
Remove the baking sheet from the oven. Flip the tofu. Add the broccoli to the sweet potato and toss to combine. Cook until the tofu is crisp all over and the vegetables are tender and lightly browned, 15 to 20 minutes more. Drizzle the teriyaki sauce over the tofu and stir to coat. Serve with more teriyaki sauce if desired.
Storage: Leftovers will keep in a covered container in the refrigerator for up to 4 days.