Sheet Pan Tofu and Veggie Stir-Fry

Ingredients

• 16 oz extra-firm tofu
• 4 cup broccoli florets
• 2 bell peppers (any color), sliced
• 2 carrots, sliced
• ½ red onion, sliced
• ¼ cup soy sauce (or tamari for GF)
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp maple syrup (or honey)
• 2 clove garlic, minced
• 1 tsp ginger, grated
• 1 tbsp cornstarch
• ½ tsp red pepper flakes (optional)
• 1 tbsp sesame seeds (optional)
• 4 cup cooked rice (optional)

Steps

1. Preheat oven to 400°F (200°C). Press tofu to remove excess water, then cut into 1-inch cubes. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, minced garlic, grated ginger, and cornstarch (and red pepper flakes if using) to make the sauce.
2. In a large bowl, combine tofu cubes, broccoli florets, sliced bell peppers, sliced carrots, and sliced red onion. Pour half of the prepared sauce over the tofu and vegetables, tossing to coat evenly.
3. Spread the coated tofu and vegetables in a single layer on a large sheet pan lined with parchment paper.
4. Bake for 20-25 minutes, flipping halfway through, until vegetables are tender-crisp and tofu is golden.
5. Remove the sheet pan from the oven. Pour the remaining sauce over the hot tofu and vegetables, tossing gently to coat. The residual heat will thicken the sauce slightly.
6. Garnish with sesame seeds, if desired. Serve immediately, ideally over cooked rice.