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.