Sheet Pan Honey Garlic Tofu and Broccoli
on Feb 03, 2022, Updated Apr 04, 2026
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This honey garlic tofu is an easy vegetarian dinner that’s ready in about 30 minutes. While the tofu and broccoli cook on a sheet pan in the oven, I quickly simmer the honey garlic sauce on the stove. Then I toss the tofu and vegetables with the sauce, scallions and sesame seeds. I spoon everything over brown rice for a simple weeknight meal.
Table of Contents
Why You’ll Love This Recipe
You bake the tofu instead of frying or sautéing it. Since it doesn’t have all that oil, baking is a healthier and less messy way to cook tofu. Also, you can roast the broccoli on the same pan.
The sauce is sweetened with honey and not sugar. Sometimes soy-based sauces can be too sweet. This one has just the right balance and is more savory. I also love the flavor that the garlic adds. The sauce takes advantage of the blank canvas that tofu is, and it’s tasty with broccoli.
This recipe is a full meal with tofu, broccoli and rice. Since the rice will take longer to cook than the broccoli and tofu, you can make it in advance. Then all you have to do is reheat it in the microwave.
Ingredients & Substitutions
This is what you need:
- Extra firm tofu is more dense and has less moisture, so it holds its shape when you cut it into cubes. To press the tofu block, either wrap it with a towel and weigh it down with a cutting board or cast iron skillet, or use a tofu press.
- Broccoli is my roasted veggie of choice, but you can use cauliflower or a combination of both.
- Soy sauce is the base for the honey garlic sauce. I always use low-sodium because it’s less salty. I make a similar sauce that’s a touch sweeter for this teriyaki tofu and broccolini.
- Honey adds some sweetness. If you want to make the sauce vegan, you can substitute golden maple syrup, which won’t have as intense a maple flavor as darker varieties.
- Garlic is key to the sauce, so I include 4 minced garlic cloves. It may sound like a lot, but all the ingredients balance and compliment each other.
- Ginger: Fresh minced ginger is a must with the garlic, honey and soy sauce.
- Rice vinegar is made from fermented rice and has a pleasant mild acidity.
- Cornstarch mixed with a little water helps to slightly thicken the sauce into a silky consistency.
- Scallions are fresh, crisp and oniony. They are a final garnish as I toss the tofu and broccoli in the sauce.
- Sesame seeds are a nutty final garnish. I make sure they are toasted beacause that really brings out their flavor.
- Brown rice is a great choice to serve on the side. You could also use quinoa or another grain that you have in your pantry.
- Oil, salt & pepper: I toss the broccoli in a little oil and season it before I add it to the baking sheet with the tofu.
How To Make Honey Garlic Tofu
Preheat the oven to 400 degrees F. Grease a sheet pan with non-stick cooking spray.
Prep the tofu. Press out the moisture letting it stand for 15 minutes. Then cut it into 1-inch cubes. You can skip this if you buy pre-pressed tofu.
1. Bake the tofu. Arrange the cubes on half of a sheet pan in a single layer. The sides of the tofu should not be touching. Cook for 10-12 minutes until it turns lightly golden on the side touching the pan.
2. Make the sauce. While the tofu is in the oven, combine the soy sauce, water, honey, rice vinegar, ginger and garlic in a small pot. Simmer for a couple minutes. In a small bowl, whisk the cornstarch and a tablespoon of water. Then stir that slurry into the sauce. Let it simmer until the sauce thickens slightly.
3. Add the broccoli to the pan. First toss it with oil, salt and pepper. Also flip over the tofu. Roast until the broccoli is bright green with a crisp-tender texture, and the tofu is lightly golden brown on the other side.
4. Pour half the honey garlic sauce over the tofu and broccoli, stirring everything around so it’s all coated. Garnish with sliced scallions and sesame seeds. Serve with brown rice, drizzling on more sauce as desired.
Serving
With tofu, vegetables and rice, it feels like a really complete meal. If you are looking for a salad, try this cucumber carrot salad with peanut dressing, this crunchy asian cabbage salad with red peppers and almond ginger vinaigrette or this edamame cabbage & carrot salad.
Leftovers & Storage
Store leftovers in an airtight container in the fridge up to 3 days. You can rewarm them in the microwave, but I also like to eat this dish cold straight from the refrigerator.
You will likely have leftover sauce. Keep that in a separate jar. It’s tasty on pretty much any roasted vegetables. Also, my husband is a big fan of it stirred into shredded chicken. You can also freeze extra sauce to use another time.
Recipe Tips
Don’t skip pressing the tofu. It is important to get rid of that extra moisture, so the tofu is firmer and drier. It’s not enough just to pat it with paper towels. Pressing gives it a better consistency when you bake it. Buying pre-pressed tofu will save you from doing this step.
Taste the honey garlic sauce as it simmers. Check the seasonings and keep an eye on it, so it doesn’t get too thick.
More Tofu Recipes
Tofu Pumpkin Curry
Grilled Tofu Shawarma
Sesame Tofu Asparagus
Ginger Garlic Veggie Tofu Stir-Fry
Sheet Pan Sweet Potato Black Bean Tofu
If you love roasting vegetables, don’t miss my seasonal recipe guide for ideas all year long.
Honey Garlic Tofu
Ingredients
- Non-stick cooking spray
- 14 ounce block extra firm tofu
- 3/4 cup low-sodium soy sauce
- 1/4 cup + 1 tablespoon water
- 3 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, minced
- 1 tablespoon cornstarch
- 3/4 pound broccoli florets
- 1 tablespoon vegetable oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds
- Brown rice for serving
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Instructions
- Preheat the oven to 400 degrees F. Grease a sheet pan with non-stick cooking spray.
- Pat the tofu dry with a towel. Wrap it with a dry towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes.
- Arrange the tofu in a single layer on half of a sheet pan and bake for 10-12 minutes.
- While the tofu is in the oven, make the sauce. In a small saucepan over medium heat, combine the soy sauce, 1/4 cup water, honey, rice wine vinegar, ginger and garlic. Simmer the mixture for a couple minutes until it is fragrant. In a small bowl, stir together the cornstarch and 1 tablespoon water and whisk into the sauce. Continue simmering until the sauce thickens, about 2 minutes.
- Toss the broccoli in vegetable oil, salt and pepper and place on the other side of the pan next to the tofu. Flip the tofu to the other side. Continue cooking until the tofu is lightly browned and the broccoli is tender and bright green, but still crisp, about 10 minutes.
- Toss the tofu and broccoli in half the honey garlic sauce along with the scallions and sesame seeds.
- Serve with brown rice, drizzling on additional sauce as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
