Sheet-Pan Peanut Tofu and Broccoli
In short: Cubed tofu and broccoli roasted on one tray, then tossed in a garlicky peanut sauce with lime. Serve it over rice for an easy, filling dinner. It takes about 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 590 kcal
Everything cooks on a single tray here, so cleanup is quick. Tofu cubes roast until they firm up and brown at the edges, while broccoli and red onion catch a little char beside them. A stirred peanut sauce with garlic, ginger, lime and chili turns the hot tray into dinner in one move. It is a good make-ahead lunch too, since the flavors settle overnight and the rice soaks up the sauce.
Instructions
- Heat the oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper.
- Toss the tofu cubes with half of the oil and a pinch of the salt, then spread them on the tray. Roast for 10 minutes.
- Toss the broccoli and onion wedges with the remaining oil and salt. Push the tofu aside, add the vegetables and roast for 15 to 18 minutes more, turning everything once, until the broccoli edges are charred and the tofu is golden.
- While the tray roasts, cook the rice according to the package directions. In a bowl, whisk the peanut butter, tamari, maple syrup, lime juice, garlic, ginger and chili flakes. Stir in the warm water a tablespoon at a time until the sauce is pourable.
- Slide the hot tofu and vegetables into a large bowl. Pour over about two thirds of the sauce and toss gently so the tofu stays intact.
- Divide the rice among four bowls, top with the tofu and broccoli and drizzle with the remaining sauce.
- Finish with the chopped peanuts, coriander and a lime wedge.
Tips
- Use natural peanut butter with no added sugar so you can control the sweetness. Almond or sunflower seed butter also works, though the flavor is milder.
- For crisper tofu, toss the cubes with 1 tablespoon of cornstarch before the oil. Check that the tamari label says gluten-free if you need it.
Questions and answers
Can I use frozen broccoli?
It works, but it releases water and will not char as well. Spread it on a separate hot tray, roast at 230°C (450°F) without thawing and give it 20 minutes.
How long does peanut tofu keep?
Store the tofu, vegetables and rice together in the fridge for up to 4 days. Keep extra sauce on the side and reheat in the microwave or a skillet.
How spicy is this?
It is mild with 1/2 teaspoon of chili flakes. Leave them out for children or double the amount and add a spoonful of chili sauce if you like heat.
How long does it take to make Sheet-Pan Peanut Tofu and Broccoli?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Sheet-Pan Peanut Tofu and Broccoli?
About 590 kcal per serving, with 26 g of protein, 79 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 79 g |
| Fat | 19 g |
| Fiber | 9 g |
| Sugar | 9 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
