Crispy Baked Tofu with Broccoli Recipe - Savory Simple (2024)

Crispy Baked Tofu with Broccoli is an awesome vegetarian sheet pan dinner that can easily be made vegan and gluten-free with a few basic modifications. It’s an incredibly satisfying meal: savory, crispy, and not too heavy. This crispy baked tofu recipe also makes excellent leftovers.

I’ve written before about how much I love tofu and wish naysayers would give it a chance, so my apologies for being a broken record. But when prepared correctly, tofu is such an incredibly tasty and economical meal!

I started ordering tofu at Chinese restaurants because I felt like many of the meat dishes were too heavy (General Tso’s Tofu quickly became a favorite). I had no idea how much I’d grow to love it and it’s now often my default choice.

If you’ve been on the fence about giving tofu a try, this crispy baked tofu might be the perfect place to start.

Recipe Ingredients

• Extra firm tofu
• Cornstarch
• Extra virgin olive oil
• Soy sauce (or tamari for gluten-free)
• Honey (or agave nectar for vegan)
• Broccoli
• Garlic
• Sesame oil
• Seasoned or regular rice vinegar
• Light brown sugar
• Scallions

How to Make Crispy Baked Tofu

1. Press the excess water out of the tofu, then slice into cubes (see step-by-step photos below).
2. Toss the tofu with cornstarch to create that delicious, crispy exterior. Whisk together the marinade ingredients in a small bowl, then pour over the tofu.
3. Spread the tofu in a single layer on half of a sheet pan. Place the broccoli on the other half of the pan and toss it with olive oil, garlic, and salt. Bake until crisp, around 30-35 minutes.
4. While the tofu and broccoli are baking, place the sauce ingredients in a saucepan and simmer until thickened.
5. Serve the tofu and broccoli over your favorite grain, topped with the sauce and scallions!

Recipe Notes

• For the crispiest tofu, you want to press out as much of the water as possible. In addition to helping the outside crisp up, this will also help the tofu absorb the flavors of the marinade.
• To make this tofu recipe vegan and/or gluten-free: use light agave nectar instead of honey, and tamari instead of soy sauce. Make sure to serve over a gluten-free grain, such as quinoa or rice.

How to Press Tofu

Removing as much liquid as possible will improve the overall texture and create room for other liquids and seasonings to be absorbed. If you plan on doing this often, I’m a big fan ofthis press.

However, a dedicated tool isdefinitelynot required, especially if you don’t like single task gadgets or are short on storage space. To easily remove excess water:

1. Firmly wrap a few layers of paper towels around the block of firm tofu.
2. Place between two plates or cutting boards, then set something relatively heavy like a can, jar, or book on top to create some weight.
3. Press for at least 10 minutes, or up to one hour. I typically aim for 30 minutes.
4. Unwrap, discard the paper towels, and you’re ready to go!

How to Cut Tofu

Once the water has been removed, cutting into cubes is relatively easy. You can adjust based on how big or small your cubes to be, but this is my recommended method, as shown in the above photo:

1. Slice the block in half lengthwise.
2. Take one half and slice it in half lengthwise. Then slice those two halves into thirds.
3. Repeat this process with the other half.

This will create cubes that are perfect for pan-frying or baking. To see step-by-step photos demonstrating how to cut silken tofu into cubes, check out this post fromJust One Cookbook.

How to Store Tofu

Tofu is highly perishable, so it’s best to enjoy it as soon as possible once you’ve opened the package. Here are a few tips:

• If you have any leftovers, submerge them in cold water inside an airtight container, then store in the fridge.
• Replace the water every dayand your tofu will stay fresh for up to a week.
• If you notice a sour smell or taste, it’s time to throw it away.

What is Tofu

Fun fact: Did you know that tofu has been around for more than 1,000 years? It’s mentioned in a Chinese text that dates back to 950 AD, and some historians suggest that it may have been invented as many as 2,000 years ago.

If you’d like to learn more about tofu varieties, what types are best for certain recipes, how to prepare and store it, etc, check out my article: What is Tofu for more info.

Green Onions vs. Scallions

This recipe calls for scallions. Wondering about the difference between scallions and green onions? How about spring onions? Read scallions vs. green onions to learn more!

More Vegetarian Entrees

If you enjoyed this recipe, you may also like my Eggplant Lasagna, Paneer Tikka Masala, and Vegetarian Chili!