Sheet Pan Teriyaki Tofu and Broccoli (Few Ingredients, Under $10)
Crispy tofu, caramelized broccoli, sticky teriyaki — one pan, under $10.
This is the dinner for nights when you want something that feels intentional but requires almost no thinking. Tofu and broccoli go onto one pan, get coated in a simple soy-honey teriyaki glaze, and roast while you do nothing. The edges caramelize, the broccoli gets a little charred, and the whole thing tastes like you planned ahead. It's not fancy, but it's genuinely satisfying and almost entirely hands-off once it's in the oven. Expect about 35 minutes total, most of it unattended. Great for two, easy to scale.
Ingredients
- 14 oz extra-firm tofu — pressed and cut into 1-inch cubes
- 3 cup broccoli florets — fresh or frozen (thawed and patted dry)
- 3 tbsp soy sauce — low-sodium works fine
- 2 tbsp honey — or maple syrup to keep it vegan
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp neutral oil — vegetable or canola oil
- 1 pinch salt
- 1 cup cooked white rice — for serving; microwave pouches work great
Method
- 1 Preheat your oven to 425°F. Line a large sheet pan with parchment paper or foil.
- 2 Press the tofu: wrap the block in a clean towel and press firmly for a few minutes, or squeeze gently over the sink. Cut into 1-inch cubes.
- 3 In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic powder, and sesame oil to make the teriyaki glaze.
- 4 Toss the tofu cubes with the cornstarch until lightly coated — this is what makes the edges crisp up in the oven.
- 5 Spread the tofu and broccoli florets on the sheet pan in a single layer. Drizzle with neutral oil and a pinch of salt. Toss lightly to coat.
- 6 Roast at 425°F for 15 minutes, until the tofu starts to turn golden and the broccoli edges begin to char.
- 7 Pull the pan out and pour the teriyaki glaze evenly over the tofu and broccoli. Toss gently on the pan to coat everything.
- 8 Return to the oven for 8–10 more minutes, until the glaze is sticky and caramelized and the broccoli has some dark edges.
- 9 Serve over rice. Spoon any extra glaze from the pan on top.
Variations
- Vegan swap — Replace honey with maple syrup — same quantity, same result, fully vegan.
- Faster version — Use an air fryer at 400°F: cook tofu and broccoli for 10 minutes, add glaze, cook 4–5 more minutes. Cuts total time to under 25 minutes.
- Add heat — Whisk 1 tsp of sriracha or chili garlic sauce into the teriyaki glaze before pouring it on.
Notes
Pressing the tofu is the one step that actually matters — even 5 minutes makes a real difference in how crispy the edges get. If you skip it, the tofu steams instead of crisping. Frozen broccoli works in a pinch but pat it very dry first or it'll steam on the pan. Leftovers reheat okay in a skillet with a splash of water, though the tofu softens a bit.
Equipment that helps
- Large rimmed sheet pan — A rimmed pan keeps the glaze from running off the edges when you pour it on in step 7.
- Parchment paper — Prevents the sticky glaze from welding itself to the pan and saves you from scrubbing.
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