Sheet Pan Crispy Teriyaki Tofu and Broccoli
Tofu
- 1 block extra firm tofu
- 2 teaspoons extra virgin olive oil
- 2 teaspoons low sodium tamari or soy sauce
- 2 teaspoon arrowroot starch or cornstarch
Broccoli
- 3 cups broccoli florets
- 1 tablespoon extra virgin olive oil
- Kosher salt and fresh ground black pepper to taste
Teriyaki Sauce
- 1/3 cup low sodium tamari or soy sauce
- 3 tablespoons water
- 2 tablespoons maple syrup
- 2 tablespoon rice vinegar
- 1 clove grated garlic
- 1/2 teaspoon sriracha
- 1/4 teaspoon ground ginger
- 1 teaspoon arrowroot starch or cornstarch whisked together with 1 teaspoon of water
- Brown rice for serving
Other
- Drain the tofu and pat dry with paper towels. Slice the tofu into 5 slabs, stack the slabs on top of each other and slice through them lengthwise, then slice across to make 5 even rows. You should have 50 cubes of tofu.
- Line a cutting board or plate with a tea towel or paper towels, then arrange the tofu in a single layer on the towel. Fold the towel over the cubed tofu and place something heavy on top such as a cast iron skillet.
- Let the tofu rest for 15-30 minutes, the longer the better.
- Preheat oven to 400 degrees F. and spray a rimmed baking sheet with cooking oil.
- Place the pressed tofu into a large mixing bowl and drizzle with 1 1/2 teaspoons olive oil, 2 teaspoons tamari and 2 teaspoons arrowroot starch. Toss to combine until until there are no powdery spots from the arrowroot remaining.
- Dump the tofu onto one half of the prepared baking sheet and arrange into even layer.
- In the same mixing bowl add the broccoli florets, another 1 1/2 teaspoons olive oil, kosher salt and black pepper. Toss together until coated.
- Dump the broccoli out onto the other half of the baking sheet and spread out into an even layer.
- Bake for approximately 24 minutes, tossing the tofu and broccoli halfway, until the tofu is deeply golden and crisp on the edges.
- While the tofu and broccoli bake make the teriyaki sauce.
- In a saucepan over medium-high heat, whisk together all of the ingredients for the sauce except the teaspoon of arrowroot mixed with a teaspoon of water.
- Bring the sauce to a boil then whisk in the arrowroot-water slurry.
- Reduce the heat to medium and continue to whisk until the sauce thickens.
- Once the tofu and broccoli have finished baking dump them back into the mixing bowl and toss with the desired amount of teriyaki sauce.
- Serve over brown rice.
Sheet Pan Chicken Teriyaki and Broccoli
- 8 medium boneless, skinless chicken breasts
- 2 red bell pepper
- 4 medium carrots, peeled
- 2 head broccoli
- 3 cups sugar snap peas
- 3 Tablespoons olive oil
- 1 cup homemade or store-bought teriyaki sauce
- Sesame seeds, for serving
- Preheat the oven to 400°F and line a large baking sheet with foil. Grease the baking sheet with cooking spray.
- Cut the chicken breasts and bell pepper into 1-inch strips. Thinly slice the carrots into ribbons then cut the ribbons into 1-inch batons. Cut the broccoli into small florets.
- Add the chicken strips to one bowl then add the teriyaki sauce and a pinch of salt and pepper and toss to combine.
- Add the peppers, carrots, broccoli and sugar snap peas to a separate large bowl. Add the olive oil and a pinch of salt and pepper and toss well to combine. Arrange the chicken and veggies on the baking sheet, spreading them into an even layer with as little overlap as possible.
- Bake for 20 to 25 minutes or until the chicken is cooked through and the veggies are tender.
- Remove the baking sheet from the oven and divide the chicken and veggies among serving plates. Top with sesame seeds and serve alongside rice.
