Sheet Pan Teriyaki Tofu and Broccolini
This teriyaki tofu recipe is a sheet pan meal where cubed tofu bakes side-by-side with broccolini. You can simmer the sauce while you prep the tofu. Then serve this vegan main dish with brown rice, and you’re all set.
If you love a simple sauce with lots of flavor, try this Honey Garlic Tofu too.
Why You’ll Love This Recipe
The tofu is baked, not fried or sautéed. Besides being healthier and not requiring lots of oil, cooking tofu on a baking sheet is an easy, hands-off way to prepare it.
The teriyaki sauce is sweetened with maple syrup rather than sugar. I don’t love an overpoweringly sweet sauce especially because it takes away the attention from the tofu and vegetables in the recipe. This homemade teriyaki sauce simmers on the stove in minutes and is then tossed with everything on the sheet pan.
This recipe is a complete meal with tofu, broccolini and rice. It is so convenient that the tofu and broccolini cook on the same pan. The rice can be made at the same time or cook it in advance and warm it up when you are ready to serve everything.
What is Teriyaki Sauce?
Hailing from Japan, teriyaki sauce is sweet, salty and a little bit tangy. It’s made with soy sauce, mirin and sugar. It is most commonly served as a glaze for chicken, meat or fish. Because if its sugar content, it’s best brushed on in the final minutes of cooking to avoid burning.
The Ingredients
This is what you need:
- Tofu: Make sure to use extra-firm tofu since you want it to hold its cubed shape when you toss the tofu with the sauce and vegetables.
- Soy sauce is the main ingredient in the teriyaki sauce. Always use one that’s low-sodium, so you can control the salt and seasonings.
- Maple syrup adds sweetness. This sauce traditionally uses brown sugar, but I prefer it when it’s not excessively sweet. And this is what you find with most store-bought brands.
- Mirin is rice wine that is sweeter than sake, but has less alcohol. Do not confuse it with rice vinegar, which ferments longer and is more sharp and acidic.
- Ginger & garlic: Minced fresh ginger and garlic are both very aromatic in this sauce. Do not substitute with ground ginger or garlic powder. Their flavor is too strong and concentrated, and you will miss that freshness.
- Cornstarch whisked with water makes cornstarch slurry that thickens the teriyaki sauce as it simmers.
- Broccolini is a more delicate version of broccoli with a longer stem. It is a hybrid of broccoli and Chinese broccoli, so technically it’s not baby broccoli.
- Oil, salt & pepper are for the broccolini. You need to toss them with the veggies before they go on the sheet pan. This helps for browning as well as seasoning.
- Scallions: Sliced thinly, these green onions almost act like fresh herbs. I sprinkle them on after I toss the baked tofu and broccolini in the sauce.
- Sesame seeds are a final garnish. They are nutty and add some texture.
How To Make Teriyaki Tofu
Preheat the oven to 400 degrees F. Grease a baking sheet with non-stick cooking spray.
1. Prep the tofu. Pat the block of tofu with paper towels. Then wrap it in a dry towel and place a cast iron skillet or cutting board on top of it to press out the liquid. Let it sit like this for 15 minutes. After that, cut the tofu into 1-inch cubes.
2. Make the sauce. You can do this while you press the tofu. In a small pot, combine the soy sauce, 1/4 cup water, maple syrup, mirin, ginger and garlic. Simmer for a couple minutes until fragrant. In a small bowl, whisk the cornstarch with water. Pour the slurry into the sauce. Simmer for another 3-4 minutes until it thickens.
3. Bake the tofu. Put it on one half of the sheet pan and bake if for 10-12 minutes until it is lightly golden.
4. Add the broccolini to the pan after you toss it with olive oil, salt and pepper. Flip over the tofu.
5. Bake the tofu and broccolini for another 10 minutes. The broccoli should be bright green with tender stems that still have some bite.
6. Toss the tofu and broccolini with half the sauce.
7. Garnish with scallions and sesame seeds.
8. Serve with brown rice. You can put the extra sauce in a small bowl on the side.
Serving Teriyaki Tofu
With tofu and vegetables along with rice for a side dish, this is a complete meal that’s great for a weeknight dinner. If you’re looking for a salad to go with it, try this Cucumber Carrot Salad with peanut dressing or this Asian Cabbage Salad with red bell peppers and almond ginger vinaigrette.
Leftovers & Storage
You can keep leftovers in an airtight container up to 3 days in the refrigerator. Store the sauce in a separate jar. Warm leftovers or enjoy them cold. You can freeze the sauce up to 1 month. Let it thaw at room temperature and then reheat it over low heat on the stove.
Recipe Tips
Do not skip pressing the tofu. It is important to remove that excess moisture, so it is firmer and drier. It will have a better consistency when it is cooked.
Taste the teriyaki sauce as it simmers. Since soy sauce is already salty, I do not add any salt, but make sure the seasonings are to your preference.
You can substitute the broccolini with broccoli florets. They are both good options to go with tofu and teriyaki.
FAQs
Since soy sauce contains wheat, teriyaki is not gluten-free. Also made from soybeans, tamari is a good substitute to make it gluten-free. Of course always read the label make sure that brand of tamari does not have wheat.
No. You want the tofu and broccolini to make direct contact with the hot metal to encourage browning. Greasing the pan with non-stick cooking spray will prevent sticking.
Did you make this easy tofu recipe? Please leave a rating and comment below. Thanks!
Baked Teriyaki Tofu Recipe
Ingredients
- Non-stick cooking spray
- 1-14 ounce package extra firm tofu
- 3/4 cup low sodium soy sauce
- 1/4 cup + 1 tablespoon water
- 1/4 cup maple syrup
- 2 tablespoons mirin
- 1 tablespoon fresh minced ginger
- 2 garlic cloves, minced
- 1 tablespoon cornstarch
- 1 pound broccolini trimmed
- 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
Instructions
- Preheat the oven to 400 degrees F. Grease a sheet pan with non-stick cooking spray.
- Pat the tofu 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.
- In a small saucepan over medium heat, combine the soy sauce, 1/4 cup water, maple syrup, mirin, 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 then whisk into the sauce. Continue simmering until the sauce thickens, about 3-4 minutes.
- Arrange the tofu in a single layer on half of a sheet pan and bake for 10-12 minutes.
- Toss the broccolini with vegetable oil, salt and pepper.
- Flip over the tofu. Add the broccolini to the other side of the pan. Continue roasting until the tofu is lightly browned and the broccolini is bright green and tender but still a bit crisp, about 10 minutes.
- On the sheet pan, toss the tofu and broccolini with half the teriyaki sauce. Extra sauce can be served on the side or saved for another use.
- Sprinkle with scallions and sesame seeds.
- Serve with brown rice and the extra sauce on the side.
Notes
Nutrition
Originally published February 3, 2020. Updated: February 20, 2023.
Made this for dinner tonight- I thought this was good, a little basic (but we eat a lot of teriyaki & veggies!) I think the sauce was a little salty even though I used low sodium soy. I also added some avocado for freshness. Overall, I’d make it again with some minor tweaks!
Thank you!!