Crispy, golden tofu might just convert even the most skeptical tofu doubters with this flavorful slab of ginger-soy tofu dinner. A tasty ginger-soy glaze coats each cube before frying, resulting in a satisfying crunch that pairs beautifully with tender broccoli and hearty edamame. Served over nutty brown rice and finished with a scattering of sesame seeds and green onions, this plant-based powerhouse delivers both flavor and nutrition.
Active time: 15 minutes | Total time: 45 minutes
Sheet Pan Ginger-Soy Tofu
Ingredients
- 2 14 oz (396 g) blocks extra firm tofu, drained and pressed for at least 30 minutes (or up to overnight)
- 3 tbsp reduced sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, peeled and finely grated
- 2 cloves garlic, minced
- 1 tablespoon honey or maple syrup
- 1 tsp Sriracha (optional)
- 4 cups (285 g) broccoli florets
- 1 cup (155 g) shelled edamame
- 1 tablespoon sesame seeds
- 2 medium green onions, thinly sliced
- 2 cups (400 g) cooked brown rice, for serving
Directions
How to press the tofu: Wrap each block in a clean kitchen towel or several layers of kitchen paper and place them on a flat surface. Place a heavy pan or cutting board on top and leave for at least 30 minutes to remove excess moisture. For best results, press overnight in the refrigerator.
Preheat oven to 425°F (220°C). Line a large baking sheet with foil and coat generously with cooking spray. Cut the tofu into 1-inch cubes and pat it dry thoroughly with kitchen paper – the drier the tofu, the crispier it will be in the oven.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, ginger, garlic, honey and Sriracha, if using. Pour half of the sauce into a large bowl, add the tofu and gently toss to coat. Spread the tofu in a single layer on the prepared baking sheet and bake for 15 minutes. Flip the tofu and push it to one side of the pan. Add the broccoli and edamame to the other side and drizzle with the rest of the sauce, turning to coat. Spread it all out in a single layer and return to the oven for 12-15 minutes, or until the tofu is golden and crispy and the broccoli is tender and slightly charred.
Divide the brown rice into four bowls. Top with tofu, broccoli and edamame. Garnish with sesame seeds and green onions and serve immediately.
Serves: 4 | Portion size: approx. 1 cup tofu and vegetables, 1/2 cup brown rice
Nutrition (per serving): Calories: 493; Total fat: 21g; Saturated fat: 3g; Monounsaturated fat: 6g; Polyunsaturated fat: 10g; Cholesterol: 0mg; Sodium: 402mg; Carbohydrate: 47g; Dietary fiber: 8g; Sugar: 9 g; Protein: 30g
Nutritional bonus: Calcium: 20%; Iron: 31%; Potassium: 636mg; Vitamin A: 13%; Vitamin C: 10%
Originally published May 2026