Sheet Pan Maple Soy Glazed Tofu and Noodles Recipe

If you’re craving a fuss-free, flavorful, and downright satisfying plant-based meal, you’re going to adore this Sheet Pan Maple Soy Glazed Tofu and Noodles Recipe. I absolutely love how this dish comes together on a single sheet pan—minimal cleanup and maximum flavor. You’ll find that the sticky-sweet maple soy glaze perfectly balances savory tofu, tender-crisp veggies, and silky rice noodles, making it a family favorite on busy weeknights or casual gatherings. Stick around because I’ve packed this guide with tips to make sure your tofu turns out golden and your sauce comes out just right.

this …

Ingredients You’ll Need

These ingredients work beautifully together to create a dish that’s bursting with flavor and texture. When picking your tofu, I recommend going for super firm or pressed extra firm—that extra firmness makes roasting much easier and helps the tofu soak up that irresistible glaze.

• Soy Sauce: Choose a good quality soy sauce; it’s the backbone of the glaze and marinade.
• Nutritional Yeast: Adds a subtle cheesy depth to your tofu marinade without overpowering flavors.
• Chili Garlic Sauce: Just a little kick of heat and zest that pops in every bite.
• Super Firm Tofu: Pressed tofu keeps its shape during roasting and absorbs those flavors wonderfully.
• Garlic & Ginger: Freshly crushed and minced, they build the aromatic base of your glaze.
• Hoisin Sauce: A sweet, tangy sauce that adds complexity—gluten-free varieties work great too.
• Maple Syrup: Makes the glaze luscious and adds natural sweetness that balances the soy sauce.
• Rice Wine Vinegar: Adds a bright tang to cut through the richness.
• Cornstarch & Water: To thicken the glaze perfectly on the sheet pan.
• Rice Noodles: Mild and tender, perfect to soak up the glaze.
• Bok Choy, Broccoli & Red Bell Pepper: Fresh veggies that bring color, crunch, and nutrition to the dish.
• Avocado Oil: I like this oil here as it has a high smoke point and subtle flavor.
• Salt: To taste, enhances the other flavors.

Variations

I love to switch things up depending on what’s in my fridge or what my family is craving. This Sheet Pan Maple Soy Glazed Tofu and Noodles Recipe adapts wonderfully to your taste or dietary needs—feel free to get creative!

• Swap the Veggies: I’ve replaced bok choy with snap peas or asparagus, which add a fresh crunch I adore in springtime.
• Make it Spicy: Add extra chili garlic sauce or a sprinkle of red pepper flakes if you want to dial up the heat.
• Gluten-Free: Use tamari instead of soy sauce and gluten-free hoisin sauce for a safe and equally tasty dish.
• Protein Variety: You can try tempeh in place of tofu for a nuttier flavor and firmer texture.

How to Make Sheet Pan Maple Soy Glazed Tofu and Noodles Recipe

Step 1: Marinate and Prepare Tofu

Start by setting your oven to 400°F. In a medium bowl, I mix together 1 tablespoon soy sauce, the chili garlic sauce, and nutritional yeast. Then, I toss in the cubed tofu, making sure every piece is coated thoroughly—this marinade gives the tofu a fantastic umami boost that you’ll notice from the first bite. Once coated, spread the tofu pieces on a lined baking sheet in a single, even layer so they roast nicely without steaming.

Step 2: Toss the Veggies and Roast

Using the same bowl to save washing (love that shortcut!), toss your chopped bok choy, broccoli florets, and red bell pepper with avocado oil and a pinch of salt. If your sheet pan is roomy, add the veggies alongside the tofu; otherwise, use a second pan. Spread everything out so it’s all in a single layer—this is key to getting a great roast. Place the pan(s) in the oven for 15 minutes, allowing the tofu to turn golden and the vegetables to soften just a bit.

Step 3: Whisk Up the Maple Soy Glaze

While everything roasts, combine the stir-fry sauce ingredients in the same bowl: soy sauce, hoisin sauce, maple syrup, rice vinegar, cornstarch, water, crushed garlic, and minced ginger. Whisk it well until no cornstarch lumps remain. This sauce will thicken on the sheet pan and coat your tofu and veggies perfectly.

Step 4: Coat and Bake Again

Once the tofu and veggies have roasted for 15 minutes, pull out the pan and pour the glaze evenly over everything. Toss gently right on the tray to ensure every piece is deliciously coated. Pop it back in the oven for another 10 minutes—during this time, the sauce thickens and gives you that addictive sticky finish we all crave.

Step 5: Soften the Rice Noodles

While the sheet pan finishes baking, bring some water to a boil. Place your dry rice noodles in a heatproof bowl and cover them with boiling water. Cover the bowl with a lid or plate and set a timer for 4-5 minutes until the noodles soften. Drain, then toss with a teaspoon or two of oil to prevent sticking.

Step 6: Assemble and Serve

Take the tray out of the oven; push the tofu and veggies to one side. Add the noodles directly onto the pan and toss everything gently so the noodles soak up all the remaining sticky sauce. Serve hot and enjoy the perfect balance of sweet, savory, spicy, and fresh flavors.

How to Serve Sheet Pan Maple Soy Glazed Tofu and Noodles Recipe

Garnishes

I usually finish off my bowls with sliced green onions and a sprinkle of toasted sesame seeds—they add a lovely nutty crunch and fresh aroma. If I’m feeling adventurous, a drizzle of sriracha or a pinch of crushed peanuts gives it an extra kick and texture. Plus, a squeeze of lime over the top brightens everything up beautifully.

Side Dishes

This dish holds its own as a full meal, but I love pairing it with a simple cucumber salad or steamed edamame for an added burst of freshness. For cozy nights, a bowl of miso soup rounds out the meal nicely without overpowering those maple soy flavors.

Creative Ways to Present

For dinner parties, I plate the tofu and noodles in pretty bowls, then garnish with edible flowers or microgreens for that restaurant-worthy look. Or, serve the tofu and veggies over a bed of colorful spiralized veggies instead of noodles for a low-carb twist that wows guests.

Make Ahead and Storage

Storing Leftovers

I refrigerate leftovers in an airtight container and typically they last 3-4 days. Just be sure to store the noodles and tofu together—the noodles absorb the flavors even better the next day! Though, the noodles can get a bit soft overnight, so I like to add a splash of soy sauce or a quick reheat with a little oil to freshen them up.

Freezing

Personally, I haven’t frozen this dish because the texture of noodles can change in the freezer—but if you want, you can freeze the tofu and veggies separately. When reheating, defrost overnight in the fridge and reheat gently to keep the tofu from getting rubbery.

Reheating

My favorite way to reheat leftovers is in a skillet over medium heat with a splash of water or extra soy sauce to loosen the glaze. This method helps keep the tofu crispy on the outside while warming everything through evenly. Avoid microwaving if possible, as it tends to make the tofu a bit chewy.

FAQs

Final Thoughts

This Sheet Pan Maple Soy Glazed Tofu and Noodles Recipe has become one of those dishes I go back to when I want something comforting yet healthy, without spending hours in the kitchen. I hope when you try it, you find the same joy in those crunchy tofu bites and glossy, flavorful noodles as I do. Don’t hesitate to tweak it in your own style—I love hearing how friends make it their own! So go ahead, give it a whirl, and let me know how your kitchen smells after that first roast. I promise, you’re going to love it.

Print