Sheet pan tofu and broccoli
Crispy baked tofu and charred broccoli roasted side by side on one pan, then tossed in a garlicky ginger glaze right on the sheet, with almost nothing to wash.
- 55 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.65 a serving
- 790 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 2 servings.
- 1 package extra-firm tofu, drained
- 1 head broccoli, cut into florets
- 1 cup long-grain white rice
- 2 cloves garlic, grated
- 1 tsp fresh ginger, grated
- 1 tsp sesame seeds (optional)
From your pantry
- 2 tbsp vegetable oil, divided
- 3 tbsp soy sauce, divided
- 1 tbsp cornstarch
- ½ tsp salt, divided
- 1½ cups water
- 1 tbsp brown sugar
- 1 tsp rice vinegar
Each serving has about 790 calories, 37 g protein, 103 g carbs and 27 g fat, and costs about $2.65 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No extra-firm tofu? Firm tofu works.
- No broccoli? Frozen broccoli works.
- No long-grain white rice? Jasmine rice or basmati rice works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. While it heats, wrap the tofu in a clean towel and press it under something heavy for 15 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Timer: 15 min
Dolly’s tip: The drier the tofu, the crispier it bakes. Pressing is worth the wait.Meanwhile, the rice, put it in a with the water and ¼ teaspoon salt, and over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir once, cover, and cook on low for 15 minutes. Take it off the heat and leave the lid on until the tofu is done.
Low heatTimer: 15 min
the tofu dry, cut it into 1-inch , and them on one side of a with 1 tablespoon oil, 1 tablespoon soy sauce and the cornstarch.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
the broccoli on the other side of the pan with the rest of the oil and ¼ teaspoon salt. Spread everything out so nothing overlaps.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Space is what makes things brown. If the pan looks crowded, use a second one.25 to 30 minutes, turning the tofu halfway, until it is and firm and the broccoli is at the edges.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 27 min 30 sec
Food safety: Tofu is safe to eat straight from the package; cooking is only for texture and flavor.
While it roasts, the rest of the soy sauce with the brown sugar, vinegar, garlic and ginger in a small bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Pour the sauce over the hot pan and everything right on the sheet until coated.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: The heat of the pan cooks the raw garlic just enough and turns the sauce sticky.Fluff the rice, spoon the tofu and broccoli over it, and sprinkle with sesame seeds.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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