Tofu and Broccoli Sheet Pan Stir-Fry
This is one of my favorite one pan dinners: Tofu and Broccoli Sheet Pan Stir-Fry
When the “one pot meal” and “sheet pan dinner” phenomenon hit the blog world a few years back, I felt like this secret world- one that I had no idea existed- was revealed to me and quite honestly, I’ve never looked back. I love the ease of sheet pan dinners and they’re easily one of my favorite ways to prep dinner during busy times.
My slow cooker will forever hold the #1 spot. Sheet pan dinners #2.
SHEET PAN DINNERS 101
I’ve made a lot of sheet pan dinners and the key to success is making sure everything you put on the tray cooks at the same rate. It would be such a bummer to make dinner and end up with a plate of over and/or under cooked food. My biggest tips for ensuring success are to 1) cut food(s) the same size so it cooks evenly and 2) “add as you go”….meaning if something takes longer to cook, put that on first and then add the ingredient(s) that take less time to cook as you go to ensure that all your components are cooked properly. It sounds fussy but I promise it’s super easy. Here I cook the tofu first, add the broccoli for the last 15 minutes or so of baking and meanwhile make the peanut sauce and steam the rice.
PRESSING TOFU SO THAT IT GETS CRISPY WHEN IT BAKES
This particular one pan dinner calls for tofu. I don’t know about you but I’ve had my fair share of terrible tofu. When cooked properly, it’s magic. The key is pressing the tofu before you bake it to get as much liquid out as you can. Again, it seems fussy but I promise it is worth the little extra effort. I simply wrap the tofu in either a clean tea towel or few layers of paper towels and then sandwich the tofu between two cutting boards. I then “weight” the cutting board with either a heavy cast iron pan or half a dozen cans of whatever I can find in my pantry. It’s really that easy.
MAKING YOUR OWN PEANUT SAUCE
I’ve included a super easy recipe for a basic peanut sauce. I make mine in the blender and it literally takes 5 minutes and relies all on pantry ingredients. You could easily buy your favorite jarred peanut sauce or any other stir-fry like sauce for this recipe- I’m all about taking a short cut on busy nights! With that being said, this peanut sauce is the bomb. It will make a little more than you need but will store beautifully in the fridge for a few weeks and I’m sure you can find some way to use up the extra!
Broccoli is, without a doubt, my favorite vegetable to use in stir-fries. You could easily swap out for your favorite veggie but I always have broccoli on hand it really does pair beautifully with the tofu and peanut sauce. I like to buy heads of broccoli and cut it up myself. It ensures that I get an even cut and I swear pre-cut broccoli in the package tastes different…a little off in my opinion…..I’m picky that way!
This is one of my favorite vegetarian recipes and it’s so easy to mix and match depending on what you have on hand. Thanks for reading and have a wonderful day! xo, Kelley
photos by Deborah DeKoff/ recipe by Mountain Mama CooksPrint
A vegetarian sheet pan dinner made with tofu and broccoli and drizzled with a sweet and savory peanut sauce.
For the Stir-Fry:
- 14 oz extra firm tofu
- 1 tablespoon cornstarch
- 3 tablespoons olive oil, divided
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground ginger
- pinch cayenne pepper
- 1 large head broccoli, washed and cut into small florets
- cooked rice
- 3/4 cup peanut butter
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 3 tablespoons maple syrup
- 1 teaspoon ground ginger
- 1 clove garlic, minced
- 1–2 tablespoons water to thin the sauce
- Make the peanut sauce by putting all ingredients in the blender (except water) and puree until smooth. Add water as needed to thin to desired consistency. Set aside.
- Remove tofu from package and place between two clean tea towels or a thick layer of paper towels. Press the tofu with a heavy cast iron pot to get rid of as much liquid as you can. Let sit for 15-20 minutes.
- Preheat the oven to 400F degrees.
- Cube the tofu and place into a bowl with cornstarch, 1 1/2 tablespoons of olive oil, salt, pepper, ground ginger and cayenne. Toss to coat the tofu evenly.
- Spread tofu on a a large baking sheet. Cook in preheated oven for 15 minutes. Meanwhile, toss the broccoli with the other 1 1/2 tablespoons of olive oil and a healthy pinch of kosher salt and pepper. Toss to combine.
- When the tofu has cooked for 15 minutes, remove from oven and add the broccoli to the baking sheet. Bake for another 15 minutes until the broccoli is cooked and tofu is golden.
- Divide desired amount of rice (about 1/2 cup each) between four bowls. Remove sheet pan from oven and divide the tofu and broccoli between bowls.Drizzle with peanut sauce and serve.
You’ll have more peanut sauce than you need. It will last in the fridge for up to two weeks.