Description
A sheet pan dinner that rivals take out, uses minimal dishes and saves you time!
Ingredients
Tofu & Broccolini
- 1 block (12 oz) firm tofu, pressed and ripped into chunks
- 1/2 cup all purpose flour or gluten-free all purpose flour
- 1 tsp paprika
- 1/2 tsp black pepper
- 2 packages – about 1 lb total (or about 3 cups broccoli florets)
- oil for drizzling
Sauce:
- 1/4 cup low sodium soy sauce
- 1/4 cup water
- 1/4 cup orange juice
- 1/4 cup maple syrup, brown sugar or agave
- 2 tbsp nut butter like almond, peanut or sunflower seed
- 2 cloves garlic, minced
- 1 tbsp minced fresh ginger, or 1 tsp dry ground ginger
- 1/4 cup chopped green onion
- 1 tbsp corn starch + 3 tbsp water (for thickening)
Instructions
- Preheat oven to 425 F. Line a large sheet pan (baking sheet) with parchment paper.
- In a mixing bowl, combine flour, paprika and black pepper and whisk to combine. Add tofu chunks and toss to coat.
- Place on prepared sheet pan and drizzle liberally with oil. Bake for 25 minutes, flipping tofu chunks half way through.
- Meanwhile, in a small pot on the stove, combine the sauce ingredients except for the cornstarch and water. Whisk until combined and bring to a gentle simmer. Combine the cornstarch and water in a small dish, then pour into simmering sauce, whisking immediately until thickened slightly.
- Add the broccolini to the sheet pan and drizzle with oil and sprinkle salt and pepper (if desired). Bake 8 to 10 minutes until broccolini is fork-tender and tofu is golden and crisp.
- Drizzle the sauce over the tofu and bake 2 to 3 minutes until thickened.
- Remove from oven and let cool slightly before serving. Add a sprinkle of sesame seeds, if desired. Serve with rice, noodles, quinoa or on its own. Enjoy!