Prepare the Sheet Pan Sticky Sesame Tofu
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.
What Cooks Are Saying
5 global ratings
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion6 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
Fabulous recipe. Swapped coconut aminos for soy sauce. Also, added some salmon to the sheet pan 20 min before it was done (for the family members who prefer salmon over tofu) and everything was a hit! Will certainly make again. thanks :)
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 :)