Skip ordering and make sheet pan teriyaki tofu broccolini. It is a healthier version that will satisfy your takeout craving. The simple sugar-free sauce is sweetened with maple syrup.
- 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
- 1 tablespoon rice wine vinegar
- 1 tablespoon fresh minced ginger
- 4 garlic cloves, minced
- 1 tablespoon cornstarch
- 6 ounces broccolini
- 1 teaspoon vegetable oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds
- Brown rice for serving
- Preheat the oven to 450 degrees F. Grease a sheet pan with non-stick cooking spray.
- Pat the tofu with a paper towel. Wrap with a dry paper 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, 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.
- Arrange the tofu in a single layer on half of a sheet pan and bake for 10-12 minutes. Take the pan out of the oven, and turn over the tofu.
- Toss the broccolini in vegetable oil, salt and pepper. Place the broccolini on the other side of the sheet pan next to the tofu.
- Continue cooking until the tofu is lightly browned and the broccolini is tender and bright green but still crisp, about 5-7 minutes.
- Toss the tofu and broccolini in the teriyaki sauce. Extra sauce can be served on the side or saved for another use.
- Add the scallions and sesame seeds. Serve with brown rice.