Sheet Pan Crispy Tofu with Peanut Ginger Sauce
Delight in this Sheet Pan Crispy Tofu with Peanut Ginger Sauce, where crispy tofu meets vibrant vegetables in a zesty sauce that tantalizes the taste buds. Perfect for weeknight dinners or meal prep, this easy one-pan dish is both nutritious and customizable, allowing you to use your favorite seasonal veggies. Enjoy a burst of flavors that will impress family and friends alike!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 14 oz extra firm tofu (pressed and cubed)
- 3 tbsp creamy or crunchy peanut butter
- 1 tbsp fresh ginger (grated)
- 3 tbsp low-sodium soy sauce
- 2 tbsp maple syrup
- 4 garlic cloves (minced)
- 1 cup bell peppers (sliced)
- 1 medium zucchini (sliced into rounds)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Press the tofu for at least 20 minutes, then cut it into bite-sized cubes.
- In a bowl, whisk together peanut butter, soy sauce, maple syrup, minced garlic, and grated ginger until smooth.
- In a large bowl, combine cubed tofu, bell peppers, and zucchini; drizzle half the sauce over them and toss gently to coat.
- Spread the mixture evenly on the prepared baking sheet and bake for about 25 minutes until golden brown and crispy.
- Drizzle the remaining sauce over the baked tofu and veggies before serving.
Nutrition
- Serving Size: Approximately 210g
- Calories: 325
- Sugar: 8g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 0mg
Keywords: Swap in your favorite vegetables like broccoli or snap peas for variety. Add sesame seeds or chopped peanuts for extra crunch. Spice up your sauce with chili flakes if you enjoy heat.