Pregnancy Friendly Classic Tofu Sheet-Pan Dinner
Total time55 min
Prep time20 min
Cook time35 min
4.7(5)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp cornstarch
- 1 tbsp neutral oil (such as avocado or canola oil)
- ¼ tsp kosher salt
For the vegetables
- 3 cups broccoli florets (about 1 medium head), cut into 1-inch pieces
- 1 large red bell pepper, cut into 1-inch strips
- 1 medium red onion, cut into 1-inch wedges
- 2 tbsp neutral oil (such as avocado or canola oil)
- ¼ tsp kosher salt
For the glaze
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18x13-inch rimmed sheet pan with a wire rack, or line it directly with parchment paper if you don't have a rack.
- 2
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy skillet, until most of the surface moisture is absorbed, about 2 minutes. Cut the tofu into 1-inch cubes.
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