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Sheet Pan Sweet Chili Tofu with Broccoli

Close-up of crispy Sheet Pan Sweet Chili Tofu with Broccoli florets coated in a glossy red sauce.
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Make a complete, flavorful vegan dinner on one pan. This recipe features crispy baked tofu coated in sweet chili sauce alongside roasted broccoli for a quick weeknight meal.

Ingredients

Scale
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 1 large head of broccoli, cut into florets
  • 2 tablespoons cornstarch
  • 1 tablespoon oil (for tossing tofu)
  • 1/2 cup sweet chili sauce
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1/2 teaspoon grated fresh ginger
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a medium bowl, toss the cubed tofu with cornstarch until lightly coated.
  3. Place the coated tofu on one half of the prepared baking sheet. Drizzle with 1 tablespoon of oil and a pinch of salt.
  4. Place the broccoli florets on the other half of the baking sheet.
  5. Bake for 15 minutes.
  6. While the tofu and broccoli bake, whisk together the sweet chili sauce, soy sauce, sesame oil, and ginger in a small bowl.
  7. Remove the sheet pan from the oven. Pour half of the sweet chili sauce mixture over the tofu and gently toss to coat.
  8. Return the pan to the oven and bake for another 10 minutes, or until the tofu is golden and the broccoli is tender-crisp.
  9. Remove from the oven. Drizzle the remaining sauce over the tofu and broccoli before serving.

Notes

  • Pressing the tofu removes excess water, which helps it crisp up better during baking.
  • For extra crispiness, you can toss the tofu with 1 teaspoon of oil before adding the cornstarch.
  • If you prefer a thicker sauce coating, reserve 1 tablespoon of the sauce mixture to toss with the cooked tofu after it comes out of the oven.

Nutrition

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