Sheet Pan Teriyaki Tofu and Vegetables
One pan, sticky-saucy tofu, and dinner is handled.
If you’re too tired to think, make this on a night when you want a real dinner without a lot of cleanup. It’s a sheet-pan take on classic teriyaki chicken and vegetables, but built around tofu so it cooks fast and feels lighter. You’ll roast the tofu and vegetables together, then toss everything with a glossy teriyaki sauce that tastes much more involved than it is. Expect crisp-edged tofu, tender vegetables, and enough sauce to make rice or noodles feel like a complete meal. It’s not fussy, and that’s the point: dinner gets done with one pan and very little decision-making.
Ingredients
- 14 oz firm tofu — pressed and cut into 1-inch cubes
- 2 unit bell peppers — any colors, sliced
- 2 cup broccoli florets
- 1 unit carrot — thinly sliced
- 1 unit small red onion — cut into wedges
- 2 tbsp neutral oil
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp maple syrup
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp fresh ginger — grated
- 2 unit garlic cloves — minced
- 1 tbsp sesame seeds
- 2 unit scallions — sliced, for serving
Method
- 1 Heat the oven to 425°F and line a sheet pan with parchment. Pat the tofu dry, then toss it with 1 tbsp neutral oil, 1 tbsp soy sauce, and the cornstarch until lightly coated.
- 2 Spread the tofu, bell peppers, broccoli, carrot, and red onion on the pan. Drizzle with the remaining 1 tbsp neutral oil and roast for 20 minutes.
- 3 While the pan roasts, whisk together maple syrup, brown sugar, rice vinegar, sesame oil, remaining 1 tbsp soy sauce, ginger, and garlic.
- 4 Remove the pan, pour the sauce over everything, and toss gently on the pan. Return to the oven for 5 to 7 minutes, until the tofu is browned and the sauce is glossy.
- 5 Sprinkle with sesame seeds and scallions. Serve hot over rice or noodles if you have them, or eat as-is for a simpler dinner.
Variations
- Faster swap — Use pre-cut stir-fry vegetables and extra-firm tofu; start with everything on the pan and cut roasting time by a few minutes.
- Vegetable-forward swap — Swap in zucchini, snap peas, or mushrooms for part of the broccoli and peppers, keeping the total amount of vegetables about the same.
- Sauce substitution — If you’re out of rice vinegar, use apple cider vinegar; if you want less sweetness, reduce the brown sugar to 1 tbsp.
Notes
For the crispiest tofu, press it for 10 minutes first if you have time. If your vegetables are soft-cooking, add them during the last 15 minutes instead of roasting the full time. Leftovers keep well and reheat nicely in a skillet or air fryer.
Equipment that helps
- sheet pan — Gives the tofu and vegetables plenty of space so they roast instead of steaming.
- parchment paper — Makes cleanup easier and helps keep the sauce from sticking after roasting.
- small bowl — Lets you whisk the teriyaki sauce while the vegetables are in the oven.
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