Sheet Pan Tofu and Vegetable Stir-Fry

Instructions

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2. Press tofu for 15 minutes, then cut into 1-inch cubes. Toss with 1 tablespoon soy sauce and cornstarch.
3. Spread tofu on one half of the sheet pan. Bake for 15 minutes until edges are golden and crispy.
4. Meanwhile, toss vegetables with vegetable oil.
5. Whisk remaining soy sauce, hoisin sauce, sesame oil, rice vinegar, and sriracha for the glaze.
6. Remove pan from oven. Push tofu to one side and spread vegetables on the other half.
7. Drizzle glaze over everything. Return to oven for 10 minutes until vegetables are tender.
8. Garnish with sesame seeds. Serve over steamed rice or noodles.

Frequently Asked Questions

How long does it take to make Sheet Pan Tofu and Vegetable Stir-Fry?

Sheet Pan Tofu and Vegetable Stir-Fry takes about 40 minutes total (15 minutes prep, 25 minutes cook time).

How many servings does Sheet Pan Tofu and Vegetable Stir-Fry make?

This recipe makes 4 servings. You can easily scale the ingredients up or down.

What type of cuisine is Sheet Pan Tofu and Vegetable Stir-Fry?

Sheet Pan Tofu and Vegetable Stir-Fry is a Asian dish, typically served as a dinner entrée.

What are the main ingredients in Sheet Pan Tofu and Vegetable Stir-Fry?

The key ingredients include extra-firm tofu, broccoli florets, red bell pepper, snap peas, carrots, and 8 more.

Is Sheet Pan Tofu and Vegetable Stir-Fry suitable for special diets?

This recipe is Vegan.