5-Ingredient Crispy Teriyaki Tofu
A convenient sheet pan meal featuring crispy tofu and roasted broccoli, prepared without frying, pressing, or extensive breading.
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Instructions
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Preheat the oven to 425 F.
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Drain and cut 14-ounce extra-firm tofu into 1-inch cubes; let drain on towels for 10-15 minutes.
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Toss drained tofu with 1 tablespoon canola oil.
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Coat tofu evenly with 4 1/2 tablespoons cornstarch, then transfer to one side of a parchment-lined baking sheet.
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Toss 1 pound broccoli florets with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the remaining 1 tablespoon canola oil; spread evenly on the other half of the baking sheet.
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Bake for 30 minutes, flipping halfway through, until tofu is crispy and broccoli is tender.
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In a large nonstick skillet, heat 1/3 cup teriyaki sauce over medium heat for 2-3 minutes, stirring, until thickened.
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Add baked tofu and stir for 1-2 minutes until fully coated.
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Remove from heat, top with 1/4 cup green onions, and serve immediately with the roasted broccoli.