Crisp Sheet Pan Tofu with Broccoli and Spicy Peanut Sauce
Oven-roasted tofu and broccoli coated in a spicy peanut sauce, perfect for an easy plant-based meal packed with flavor. This asian-inspired vegan (vegan, gluten free) ready in about 35 minutes blends broccoli florets, peanut butter, soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz block, pressed and cubed extra-firm tofu
- 4 cups broccoli florets
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp sriracha sauce
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 1 clove, minced garlic clove
- 3 tbsp water
- 2 tbsp olive oil
- 1 tbsp, toasted sesame seeds
Instructions
- Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper. Toss 14 oz pressed and cubed extra-firm tofu and 4 cups broccoli florets with 2 tbsp olive oil and spread evenly on the sheet pan.
- Step 2: Roast tofu and broccoli for 20-25 minutes, flipping halfway, until tofu edges are golden and broccoli is tender-crisp.
- Step 3: While roasting, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp sriracha sauce, 1 tbsp lime juice, 1 tbsp maple syrup, 1 minced garlic clove, and 3 tbsp water in a small bowl until smooth and glossy.
- Step 4: Remove tofu and broccoli from oven and drizzle with the spicy peanut sauce, tossing gently to coat.
- Step 5: Sprinkle with 1 tbsp toasted sesame seeds before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crisp Sheet Pan Tofu with Broccoli and Spicy Peanut Sauce take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Crisp Sheet Pan Tofu with Broccoli and Spicy Peanut Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Crisp Sheet Pan Tofu with Broccoli and Spicy Peanut Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisp Sheet Pan Tofu with Broccoli and Spicy Peanut Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Crisp Sheet Pan Tofu with Broccoli and Spicy Peanut Sauce vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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