Go Back
–+ servings
Sesame tofu and asparagus with brown rice in a bowl.
Print Recipe
4.67 from 9 votes

Sheet Pan Sesame Tofu and Asparagus

With a quick sauce made with tahini, ginger and garlic, this baked sesame tofu and asparagus is a simple dinner. Serve it with quinoa or brown rice.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Main Course
Cuisine: Asian
Servings: 4
Author: Paige Adams

Ingredients

  • Non-stick cooking spray
  • 1-14 ounce block extra firm tofu
  • 1 pound asparagus, trimmed and cut into 1-1/2-inch pieces
  • 3/4 cup low-sodium soy sauce
  • 1/4 cup tahini
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 scallions, sliced
  • 1 tablespoon white sesame seeds
  • Brown rice or quinoa for serving

Instructions

  • Preheat the oven to 425 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.
  • Arrange the tofu in a single layer on the sheet pan and bake for 10 minutes. Take the pan out of the oven, turn over the tofu and add the asparagus.
  • Continue cooking until the tofu is lightly browned and the asparagus is tender and bright green but still crisp, about 7-8 minutes.
  • While the tofu and asparagus are in the oven, make the sauce. In a small saucepan over medium heat, whisk together the soy sauce, tahini, maple syrup, rice vinegar, sesame oil, garlic, ginger, red pepper flakes, salt and pepper. Simmer for 2 minutes.
  • In a small bowl, stir together the cornstarch and water and whisk into the sauce. Continue simmering until the sauce thickens, about 2 minutes.
  • Spoon the sauce onto the sheet pan and toss around the tofu and asparagus, so they are coated. Serve extra sauce on the side.
  • Sprinkle on the scallions and sesame seeds.
  • Serve with brown rice or quinoa.

Notes

Use tamari instead of soy sauce if you want the recipe to be gluten-free.
You can make the brown rice or quinoa up to 2 days in advance and warm it before serving.
Store leftovers in an airtight container in the refrigerator up to 3 days. Keep the sauce in a separate jar. You can warm leftovers in the microwave.

Nutrition

Calories: 264kcal | Carbohydrates: 19g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Sodium: 1941mg | Potassium: 675mg | Fiber: 4g | Sugar: 7g | Vitamin A: 966IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 5mg