Name: Sheet Pan Baked Tofu & Veggies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 Servings
Cuisine: American
Ingredients: 12 ounces carrot sticks; 15 ounces tofu; 2 tablespoons + 1 teaspoon toasted sesame oil; 2 tablespoons cornstarch; 2 tablespoons soy sauce; 3 cloves garlic; 1 inch ginger; 1 tbsp honey or maple syrup; 12 ounces green beans; cilantro and sesame seeds

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Sheet Pan Baked Tofu & Veggies

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Ingredients

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Instructions

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Instructions

Pre-heat the oven to 400 degrees F. Lightly coat a large baking tray with cooking spray.

Prepare your tofu by wiping away any excess moisture on the outside. Wrap the tofu in a towel or several paper towels and place it on a plate. Top the tofu with something heavy (a cast iron skillet works great) and then let it sit for 15-30 minutes to release as much moisture as possible.

While the tofu is being pressed, put the carrot sticks on the baking tray and toss with 1 tablespoon of the sesame oil and a sprinkle of salt. Bake for 5 minutes.

Meanwhile, unwrap the tofu and cut it into 3 even sheets (you want it to have the same dimensions but thinner). Cut those thinner pieces into triangles (see photo above). Toss the tofu in 1 tablespoon of sesame oil and the cornstarch.

Push the carrots to one side and line the tofu pieces up on the other side. Bake for 15 minutes.

Whisk together the soy sauce, garlic, ginger, honey, and the remaining teaspoon of sesame oil.

Take the baking tray out of the oven and toss the green beans in with the carrots. Flip the tofu over and pour the sauce on top reserving 1-2 tablespoons. I found that about 1/2 teaspoon per tofu triangle is perfect. Pour the remaining 1-2 tablespoons of sauce over the veggies and toss to coat. Bake for 10 additional minutes.

Serve with cilantro and sesame seeds and ENJOY!

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Tips & Tricks (5)

Press Your Tofu Properly 🧊
Press tofu for at least 30 minutes before cooking to remove excess moisture, allowing it to absorb the marinade better and achieve a crispier exterior on the sheet pan.
Create a Cornstarch Coating 🥢
Toss pressed tofu cubes in cornstarch before adding the marinade to create a crispy, caramelized crust that rivals pan-fried tofu despite baking on a sheet pan.
Stagger Your Vegetables 🥕
Add carrots and denser vegetables 10-15 minutes before the tofu and green beans so everything finishes cooking simultaneously for optimal texture and doneness.
Maximize Flavor with Ginger-Garlic Paste 🧄
Mince fresh ginger and garlic into a paste and combine with soy sauce before tossing to distribute these aromatics evenly throughout the dish rather than having them settle on the pan.
Finish with Toasted Oil and Seeds ✨
Drizzle the toasted sesame oil and sprinkle sesame seeds only in the final 2 minutes of cooking to preserve their delicate nutty flavor and prevent them from burning.