Sheet-Pan Tofu and Broccoli

Name: Sheet-Pan Tofu and Broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 block extra-firm tofu, pressed and cubed; 4 cups broccoli florets; 2 tbsp cornstarch; 3 tbsp soy sauce; 2 tbsp olive oil; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tsp grated fresh ginger; 1 tbsp honey or maple syrup; 1 tbsp sesame seeds; 2 green onions, sliced

4 servings15 min prep25 min cookEasy

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The Story Behind It

The Tale of Sheet-Pan Tofu and Broccoli

Story updated September 18, 2026

Tofu, invented in China over a thousand years ago, became a staple protein in vegetarian Western cooking as plant-based eating grew in popularity from the late 20th century onward. Sheet-pan roasting is a favored modern technique for crisping tofu with minimal effort.

Ingredients

Scale:· 4 servings

1 block extra-firm tofu, pressed and cubed
4 cups broccoli florets
2 tbsp cornstarch
3 tbsp soy sauce
2 tbsp olive oil
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp honey or maple syrup
1 tbsp sesame seeds
2 green onions, sliced

Instructions

1Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2Toss the tofu cubes with the cornstarch and a tablespoon of soy sauce until lightly coated, then spread them on one side of the pan with the olive oil drizzled over.
3Toss the broccoli with sesame oil and spread it on the other side of the same pan.
4Roast for 20 to 22 minutes, flipping the tofu once, until it is golden and crisp on the edges and the broccoli is tender with charred spots.
5While everything roasts, whisk together the remaining soy sauce, garlic, ginger, and honey to make a quick sauce.
6Pour the sauce over the sheet pan as soon as it comes out of the oven, toss gently right on the pan, then top with sesame seeds and green onions before serving.

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