Sheet Pan Teriyaki Tofu
400g block tofu
1 head broccoli
2 bell peppers
1 cup green beans
1.5 cups chopped pineapple
1/3 cup reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1/4 cup maple syrup
1 tablespoon sesame oil
1 clove garlic, grated
1-inch piece of ginger, grated
1/4 cup water mixed with 1 tbsp cornstarch
Preheat oven to 400°F
Chop the vegetables into equal-sized pieces so they cook evenly in the oven. Add the chopped vegetables and pineapple onto a sheet pan.
Make sure to press your tofu to get out all of the liquid. You can do this using a tofu press or by wrapping it in a kitchen towel and placing a heavy object on top for at least 15 minutes.
Slice your tofu into cubes and add it to the sheet pan along with your chopped veg.
Make the teriyaki sauce by adding the soy sauce, rice wine vinegar, maple syrup, and sesame oil into a small pot. Grate in your garlic and ginger.
Bring to a simmer, then mix in your cornstarch slurry and whisk continuously for 2-3 minutes until the sauce thickens.
Pour ¾ of the teriyaki sauce over your vegetables and tofu and toss well to combine.
Bake at 400°F for 35-40 minutes until all the vegetables are cooked.
Garnish with brown rice, sesame seeds, cilantro, or red chilies. Drizzle on the remaining teriyaki sauce, as needed.
This recipe was originally published by @that.veganbabe and is reprinted with the permission of the author. You can find the original recipe here.