Honey-Garlic Tofu with Roasted Broccoli and Scallion Rice
This quick and flavorful sheet-pan dinner features crispy tofu glazed with honey-garlic sauce, paired with perfectly roasted broccoli and fluffy scallion rice. It’s a balanced, satisfying meal ready in just 30 minutes.
- 16 oz extra-firm tofu
- 4 cups broccoli florets
- 3 cups cooked jasmine rice
- 3 whole scallions, thinly sliced
- 3 tbsp honey
- 3 tbsp soy sauce
- 3 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 3 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper and drain tofu. Cut tofu into 1-inch cubes and pat dry with paper towels.
⏱️ 5 minutes 🌡️ 425°FIn a small bowl, whisk honey, soy sauce, garlic, rice vinegar, and cornstarch until smooth. Set aside.
⏱️ 2 minutesToss tofu cubes with 1 tablespoon olive oil, salt, and pepper. Spread on one side of the prepared sheet pan. On the other side, toss broccoli florets with remaining olive oil and a pinch of salt.
⏱️ 3 minutesRoast tofu and broccoli for 15 minutes. Remove sheet pan, flip tofu, and drizzle the honey-garlic sauce over the tofu. Toss broccoli if desired.
⏱️ 15 minutes 🌡️ 425°FReturn sheet pan to oven and roast an additional 7 minutes, until tofu is golden and sauce is sticky.
⏱️ 7 minutes 🌡️ 425°FMeanwhile, toss cooked rice with scallions. Serve tofu and broccoli over scallion rice.
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Nutrition Information
Per serving. Values are approximate and may vary.
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