Sheet Pan Vegetable and Tofu Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A vibrant, protein-packed dish with crispy tofu and colorful vegetables roasted to caramelized perfection. This asian-inspired sheet pan (vegetarian) ready in about 40 minutes pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 firm tofu
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 2 tbsp sesame oil
• 2 cups broccoli florets
• 1 red bell pepper
• 1 cup snap peas
• 1 small zucchini
• 2 garlic cloves
• 1 tsp ginger
• 1/4 cup water
• 1 tbsp honey

Instructions

1. Step 1: Preheat oven to 425°F. Press 14 oz firm tofu to remove excess water, then cut into 1-inch cubes. Toss with 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch until evenly coated.
2. Step 2: Place tofu on a large rimmed baking sheet lined with parchment paper. Bake for 15 minutes, then flip tofu and bake for 5 more minutes until golden.
3. Step 3: While tofu bakes, combine 2 tbsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, 1/4 cup water, and 1 tbsp honey in a small bowl.
4. Step 4: Add 2 cups broccoli florets, 1 sliced red bell pepper, 1 cup snap peas, and 1 sliced small zucchini to the baking sheet with the tofu. Pour the sauce mixture over the vegetables and toss to coat.
5. Step 5: Bake for an additional 10 minutes, or until vegetables are tender and slightly charred at the edges.