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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.
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!
Notes
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.
Leftover honey garlic tofu will keep for 3 to 5 days in the fridge.
Servings 4
Nutrition
Calories: 158kcal | Carbohydrates: 22g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 976mg | Potassium: 367mg | Fiber: 2g | Sugar: 15g | Vitamin A: 337IU | Vitamin C: 50mg | Calcium: 66mg | Iron: 2mg
