Crispy Garlic-Chili Tofu with Roasted Broccoli and Jasmine Rice
Savor this quick and flavorful sheet-pan meal featuring crispy garlic-chili tofu and perfectly roasted broccoli, served over fragrant jasmine rice. Ready in just 30 minutes, it's a delicious weeknight dinner packed with bold flavors and satisfying textures.
- 16 oz extra-firm tofu
- 4 cups broccoli florets
- 1.5 cups jasmine rice
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp chili paste (such as sambal oelek or sriracha)
- 2 tbsp cornstarch
- 1 tbsp honey or maple syrup
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp scallions, sliced (for garnish)
- 1 tbsp toasted sesame seeds (optional)
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 425°FDrain tofu and press out excess moisture. Cut tofu into 1-inch cubes and toss with 1 tablespoon olive oil, cornstarch, and a pinch of salt and pepper.
⏱️ 4 minutesArrange tofu cubes and broccoli florets on the prepared sheet pan. Drizzle broccoli with 1 tablespoon olive oil and season with remaining salt and pepper. Roast for 20 minutes, flipping tofu and broccoli halfway through.
⏱️ 20 minutes 🌡️ 425°FWhile tofu and broccoli roast, cook jasmine rice according to package instructions.
⏱️ 18 minutesIn a small bowl, whisk together soy sauce, chili paste, minced garlic, honey, and remaining 1 tablespoon olive oil.
⏱️ 2 minutesOnce tofu and broccoli are done, toss tofu with the garlic-chili sauce directly on the pan. Return to oven for 3 minutes to set the sauce.
⏱️ 3 minutes 🌡️ 425°FServe crispy tofu and roasted broccoli over jasmine rice. Garnish with scallions and toasted sesame seeds, if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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