Sheet Pan Black Pepper Tofu and Broccoli

Mixed with broccoli, sesame oil, soy sauce, garlic powder, ginger powder, and black pepper, this sheet pan black pepper tofu is baked with cornstarch to crisp.   

– 1 (16 ounce) package extra-firm tofu – 1 head broccoli, separated into floret – 3 tablespoons sesame oil – 3 tablespoons soy sauce – 2 tablespoons cornstarch – 1 1/2 tablespoons garlic powder – 1 teaspoon ground ginger – 1 1/2 tablespoons freshly groud black pepper

Ingredient

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1

To make 3 even tofu slabs, cut lengthwise in thirds. Stack the slabs and slice lengthwise and across to produce 3 even columns and 5 even rows.  

Instruction

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2

Spread tofu evenly on a paper towel-lined platter. Add extra paper towels and a plate to the tofu stack. Press out excess water and let sit for 30 minutes.  

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3

Warm up the oven to 200 degrees C (400 degrees F). Put parchment paper on the bottom of a baking sheet.  

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4

Put the veggies and pressed tofu into a mixing bowl. Add the soy sauce and sesame oil and toss the food just a little to mix.   

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5

Fill a small bowl with cornstarch, garlic powder, ground ginger, and black pepper. Mix them together and then put them on top of the broccoli and tofu.   

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6

Spread the vegetables out in a single layer on the baking sheet that has been prepared.  

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7

Put it in an oven that is already hot for 10 minutes. Turn it over and bake for another 10 minutes or until it's crispy. Warm up and serve.  

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