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Parve
Easy
1 Hour
Diets 
There’s something about Chinese takeout that always hits the spot, and if you can make it just as good at home that’s even better!
Tofu is one of those ingredients that’s perfect for a quick healthy meal. People tend to shy away from it, but if you know how to prepare and season it well it can be a great addition to your weeknight routine. Roasting it on a sheet pan makes crispy, flavorful tofu that soaks up the yummy sauce.
*Note: Tofu is best when it’s been pressed before cooking to remove any extra liquid. I press the tofu overnight on a sheet pan with a layer of paper towels and a few cans of food on top to act as weights.
2 (16-ounce) packages extra-firm tofu
1 tablespoon soy sauce
kosher salt
olive oil
3 cups broccoli florets, such as Beleaf Frozen Broccoli
1/4 cup cornstarch
1 teaspoon cornstarch
4 tablespoons soy sauce
4 tablespoons Haddar Teriyaki Sauce
2 tablespoons chili sauce or sriracha
3 tablespoons Manischewitz Honey
3 cloves garlic, finely minced
2 teaspoons sesame seeds
5 scallions, thinly sliced
Preheat oven to 425 degrees Fahrenheit. Prepare a sheet pan with Gefen Parchment Paper or nonstick spray.
Cube the tofu and place in a large mixing bowl. Drizzle with soy sauce, add cornstarch and a large pinch of kosher salt and toss well until tofu pieces are evenly coated.
Toss broccoli florets with a drizzle of olive oil and a pinch of salt and spread with the tofu cubes in an even layer on the baking sheet. Roast for 20 minutes, toss everything and roast for another 20 minutes until golden brown and crispy.
During the last five minutes of roasting, combine soy sauce, teriyaki sauce, chili sauce, honey, garlic, sesame seeds and cornstarch in a small saucepan and simmer on medium heat until slightly thickened. Pour over tofu and broccoli and toss until evenly coated. Top with sliced scallions and serve over steamed rice.
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Why wait until the last minute to add the sauce? Will it burn? Because if not, tofu takes on any flavor and I would prefer the tofu to be fully saturated with the sauce flavor rather than tasting plain-ish tofu with the sauce sitting on top of it.
Hi Stacey, We recommend waiting until the end to add the sauce because sugar based sauce may burn if roasted at 425°F for 40 minutes, and the tofu may not crisp as well. However, your instinct to fully saturate the tofu is on point so you can try marinating it in the sauce to yield more flavorful tofu. Thanks for the suggestion and feedback. Let us know what happens 🙂 – Chana Tzirel from Kosher.com
This recipe is great! I love how the tofu gets nice and crispy on the outside. My comment on the recipe would be the following. I used 2 Tablespoons of Siracha as the recipe suggests but it was WAY to hot. Both myself and my husband like heat but this was a bit to hot for us.
I made this and loved it, but I do wish the recipe were a bit more exact, since I think my proportions may have been a bit skewed. It calls for 2 packages of extra-firm tofu, but packages often range from 8 oz to 14 oz, which is a pretty big difference. With my 2 14-oz packages, it seemed like it might have been a bit too much tofu. Other than that, it made for a delicious meal, combined with some stir-fried noodles I made. I’d make it again and maybe try it with smaller packages of tofu or at least add more broccoli to keep the proportion more even.
Hi! I just double checked and it’s a 16 oz package of tofu 🙂
In the last step, does the tofu and broccoli go back in the oven for the last 5 min after it is combined with the sauce? Or just toss with sauce and done?
Just toss with sauce and done 🙂
Soy sauce and teriyaki both have wheat. Do u have an alternative as most fish recipes need it. Thank you
Are you gluten-free? They sell gluten-free soy sauce and you can make your own teriyaki sauce.
Coconut aminos or tamari are gluten-free alternatives to soy sauce that taste basically the same. As for teriyaki, you might search labels until you find one made without teriyaki, or you can find a recipe online and make your own teriyaki (since sometimes the ones that have an ingredient list you like aren’t hechshered). That’s what I plan to do for this recipe when I eventually make it, as I cook without gluten in my kitchen.