Sheet Pan Sesame Ginger Tofu with Broccoli & Snap Peas
Sheet Pan Sesame Ginger Tofu with Broccoli & Snap Peas is a vibrant, flavorful dish that transforms simple ingredients into a delightful culinary experience. The crispy tofu, infused with zesty ginger and nutty sesame oil, pairs beautifully with fresh broccoli and sweet snap peas. Perfect for busy weeknights, this easy recipe promises to impress your family or guests while providing a nutritious meal everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 14 oz firm tofu, drained and pressed
- 2 cups broccoli florets
- 1 cup snap peas
- 2 tbsp sesame oil
- 2 tbsp low-sodium soy sauce
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- Sesame seeds, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the pressed tofu into 1-inch cubes.
- In a bowl, whisk together sesame oil, soy sauce, maple syrup, grated ginger, and minced garlic.
- In a large bowl, combine tofu, broccoli florets, and snap peas. Pour half of the marinade over the mixture and toss gently until coated.
- Spread everything evenly on the prepared baking sheet. Roast for 25-30 minutes until the tofu is golden brown and crispy, stirring halfway through.
- Drizzle remaining marinade over the dish before serving. Garnish with sesame seeds.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 210
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For extra crunch, consider adding bell peppers or carrots to the mix. Adjust sweetness by modifying the amount of maple syrup to suit your taste preferences. Leftover tofu can be stored in an airtight container in the fridge for up to three days.