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Sheet Pan Sweet Chili Tofu with Broccoli

Close-up of crispy tofu cubes coated in sweet chili sauce served with bright green broccoli florets.
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A simple, healthy recipe for crispy baked tofu and broccoli coated in a sweet chili glaze, cooked entirely on one sheet pan for easy cleanup.

Ingredients

Scale
  • 1 block (14 ounces) extra-firm tofu, pressed and cubed
  • 1 large head of broccoli, cut into florets
  • 1 tablespoon cornstarch
  • 1 tablespoon oil (for tossing)
  • 1/4 cup sweet chili sauce
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced

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 tofu and broccoli florets on the prepared baking sheet. Drizzle with 1 tablespoon of oil and toss gently to coat everything evenly. Spread the tofu and broccoli into a single layer.
  4. Bake for 15 minutes.
  5. While the tofu and broccoli bake, whisk together the sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic in a small bowl to create the glaze.
  6. Remove the baking sheet from the oven. Pour half of the sweet chili glaze over the tofu and broccoli. Toss gently directly on the pan to coat.
  7. Return the pan to the oven and bake for another 10 to 12 minutes, or until the tofu is golden brown and the broccoli is tender-crisp.
  8. Remove from the oven. Drizzle the remaining glaze over the hot tofu and broccoli before serving.

Notes

  • Pressing the tofu for at least 30 minutes removes excess water, helping it crisp up better in the oven.
  • For extra crispy tofu, you can bake the tofu alone for 10 minutes before adding the broccoli and tossing with the first half of the sauce.
  • Serve this dish over rice or quinoa for a complete meal.

Nutrition

Find it online: https://cookifyme.com/sheet-pan-sweet-chili-tofu-with-broccoli/