This honey garlic tofu is quick and easy to make on a sheet pan! Toothsome tofu is so delicious tossed in spicy-sweet vegan "honey" garlic sauce.
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Don't you just love sweet and spicy flavors together? This super easy sheet pan tofu recipe is garlicky and flavor-packed with tofu in a sriracha-garlic-agave sauce that's just absolutely addictive, straight out of the mixing bowl. No standing over the stove!
You even bake up the broccoli that goes with it right on the same sheet pan, so it all comes together really quickly and easily! Just add rice, brown rice, quinoa, or noodles. Or, serve as lettuce wraps with the broccoli on the side.
For this recipe, we are tearing the tofu into pieces. This increases surface area, so it absorbs the sauce better. It also gives it a meatier texture.
💖 Why You'll Love this Recipe
- quick, easy sheet pan dinner
- garlicky tofu in spicy-sweet sauce
- easy to make with simple ingredients
- naturally nut-free and easy to make gluten-free
✓ Ingredients and Substitutions
- sauces - For the "honey" garlic sauce, you need low-sodium soy sauce or tamari, lime juice, agave nectar or maple syrup, and sriracha sauce.
- aromatics - Minced garlic and chopped green onion add so much umami to the sauce! You are also adding garlic powder to the sauce to up the flavor even more. Since we are not cooking the bulk of the sauce, I'm holding back on the garlic cloves a little bit. Raw garlic has a much stronger flavor than cooked!
- toasted sesame oil - Brings even more flavor to the sauce. You can omit or use olive oil instead, if you need to.
- tofu - Tear pressed tofu into bite-size pieces. This increases the surface area to hold onto more sauce and gives it a chicken-like texture.
- broccoli - This is your veggie! You can use other veggies with similar baking times, like cauliflower or zucchini, if you prefer. Just make sure you can spread it into a single layer on that other half of the sheet pan.
- spray oil - A spritz of oil prevents drying and helps the tofu and broccoli get those nice, browned edges.
- toppings - A sprinkle of sesame seeds adds more protein and a little crunch, and the green onion adds texture, color, and umami.
🔪 How to Make Honey Garlic Tofu
Preheat the oven to 425° F, and line a baking sheet with parchment paper. Mix all of the honey garlic sauce ingredients together in a medium bowl.
Tear the tofu into small, bite-sized pieces, and toss them in the bowl of sauce.
Let the tofu marinate while you chop your broccoli and the oven finishes preheating, then arrange the tofu on one half of your baking sheet. Arrange the broccoli florets on the other half, then spray both with oil and sprinkle on some salt and black pepper.
Bake for 20 to 30 minutes, depending on your pan and your tofu. Start checking the broccoli at the 15-minute mark, and remove it from the pan when it starts to brown a little on the edges. Keep baking the tofu until it's golden on some edges, then remove it from the oven. DO NOT TURN OFF THE OVEN YET!
Drizzle 2 to 3 tablespoons of the reserved sauce over the tofu on the pan, and toss well to coat. Spread it out all over the pan, then bake the tofu for 5 to 10 more minutes, or until the tofu is cooked to preference.
Serve with rice, quinoa, noodles, or as lettuce wraps with a sprinkle of sesame seeds and more chopped green onion. Top with any remaining sauce, and serve.
💡 Helpful Tips
- Prep the tofu and broccoli while the oven preheats to save time in the kitchen.
- While the tofu and broccoli bake, make your rice or noodles, so everything comes together at the same time.
- It's fine if there are uncooked tofu crumbles in the sauce. They won't hurt anything, and they'll be so full of flavor from marinating in that sauce!
🫙 Storage Directions
Store leftover honey garlic tofu in a closed container in the fridge. It will keep for three to five days.
📖 Recipe
Sheet Pan Honey Garlic Tofu
Ingredients
For the 'Honey' Garlic Sauce
- ¼ cup soy sauce use tamari for gluten-free
- 1 ½ tablespoons lime juice
- ⅓ cup agave nectar or use maple syrup, but the flavor is a bit different
- 3 cloves garlic minced
- 1 tablespoon sriracha sauce or more, for spicier
- 3 tablespoons chopped green onion green and white parts
- 1 ½ teaspoons toasted sesame oil optional, but it adds a great flavor!
- ½ teaspoon garlic powder
For the Tofu and Broccoli
- 14 ounces extra firm tofu drained for 5 minutes, then torn into approx. ½" pieces
- 2 cups broccoli florets
- spray oil
- salt and black pepper
For Topping
- sesame seeds
- more chopped green onion
Instructions
- Preheat the oven to 425° F, and line a baking sheet with parchment paper.
- Mix all of the honey garlic sauce ingredients together in a medium bowl.
- Tear the tofu into small, bite-sized pieces, and toss them in the bowl of sauce. Let the tofu marinate while you chop your broccoli and the oven finishes preheating, then arrange the tofu on one half of your baking sheet. Arrange the broccoli florets on the other half, then spray both with oil and sprinkle on some salt and black pepper.
- Bake for 20 to 25 minutes. Start checking the broccoli at the 15-minute mark, and remove it from the pan when it starts to brown a little on the edges. Keep baking the tofu until it's golden on some edges, then remove it from the oven. DO NOT TURN OFF THE OVEN YET!
- Drizzle 2 to 3 tablespoons of the reserved sauce over the tofu on the pan, and toss well to coat. Spread it out all over the pan, then bake the tofu for 5 to 10 more minutes, or until the tofu is cooked to preference.
- Serve with rice, quinoa, noodles, or as lettuce wraps with a sprinkle of sesame seeds and more chopped green onion. Top with any remaining sauce, and serve.
Got a question? Tried this recipe? Leave a reply!