Description
A flavorful and easy-to-make Sheet Pan Maple Soy Glazed Tofu served with tender rice noodles and roasted vegetables. This recipe features a delicious maple soy stir-fry sauce that coats perfectly roasted super firm tofu, bok choy, broccoli, and red bell pepper, all cooked on a single baking tray for minimal cleanup and maximum taste.
Ingredients
Scale
Tofu Marinade
- 1 tbsp soy sauce
- 1 tbsp nutritional yeast
- 1-2 tsp chili garlic sauce
- 1 (~450 g) block of super firm tofu or pressed extra firm tofu
Sauce
- 1 clove garlic, crushed
- 1/2 inch piece of ginger, peeled and finely minced
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce (gluten-free if desired)
- 2 tbsp maple syrup
- 1 tbsp rice wine vinegar
- 1 tsp cornstarch
- 2 tbsp water
Vegetables and Noodles
- 1 medium bok choy, chopped
- 1 cup broccoli florets
- 1 red bell pepper, roughly chopped
- 1 tbsp avocado oil
- Salt as needed
- 4 servings rice noodles
Instructions
- Preheat and Marinate Tofu: Preheat your oven to 400°F (200°C). In a medium bowl, combine 1 tbsp soy sauce, 1 tbsp nutritional yeast, and 1-2 tsp chili garlic sauce. Add the tofu, cut into pieces, and toss until fully coated. Spread the tofu evenly on a lined baking tray.
- Prepare Vegetables: Add chopped bok choy, broccoli florets, and red bell pepper to the same bowl used for tofu. Toss with 1 tbsp avocado oil and a pinch of salt. Arrange the vegetables on the baking tray with tofu in a single layer, or use a separate tray if necessary.
- Roast Tofu and Vegetables: Place the tray(s) in the oven and roast for 15 minutes to begin cooking and developing flavors.
- Prepare the Stir-Fry Sauce: In the same bowl, whisk together crushed garlic, minced ginger, 3 tbsp soy sauce, 1 tbsp hoisin sauce, 2 tbsp maple syrup, 1 tbsp rice wine vinegar, 1 tsp cornstarch, and 2 tbsp water until smooth and free of clumps. Set sauce aside.
- Coat and Continue Roasting: Remove the tray from the oven and pour the prepared sauce over the tofu and vegetables. Toss gently to coat everything evenly. Return the tray to the oven and roast for an additional 10 minutes, allowing the sauce to thicken and glaze the ingredients.
- Prepare Noodles: While the tofu and vegetables finish roasting, bring water to a boil in a kettle. Place rice noodles in a heatproof bowl and pour enough boiling water over them to cover. Cover and let soak for 4-5 minutes until soft. Drain the noodles and toss with 1-2 tsp oil to prevent sticking.
- Combine and Serve: Push the tofu and vegetables to one side of the tray. Add the drained noodles to the other side and toss with any residual sauce on the tray. Serve the glazed tofu and vegetables alongside the noodles and enjoy while hot.
Notes
- This recipe uses a sheet pan for roasting tofu and vegetables simultaneously, minimizing cleanup.
- The maple soy glaze adds a perfect balance of sweetness and savory umami flavors.
- Use super firm or extra firm tofu pressed well for best texture.
- Adjust the chili garlic sauce amount to control heat.
- Serve immediately for the best texture of tofu and noodles.
- Gluten-free hoisin sauce can be substituted for dietary needs.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 0 mg
