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Quick Crispy Tofu And Vegetable Sheet Pan Dinner

Crispy Tofu and Vegetable Sheet Pan Dinner

A vibrant, one-pan dinner featuring crispy cornflour-dusted tofu and a rainbow of roasted vegetables, finished with a sweet and savoury soy-maple glaze.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 800 g firm or extra-firm tofu drained
  • 2 tbsp cornflour cornstarch
  • 1 tsp fine sea salt
  • ½ tsp cracked black pepper
  • 4 tbsp olive oil divided
  • 2 red bell peppers cut into 3 cm chunks
  • 1 large head of broccoli cut into florets
  • 2 medium carrots sliced into 5 mm rounds
  • 1 red onion cut into thick wedges
  • 250 g button mushrooms halved
  • 4 tbsp soy sauce or tamari for gluten-free
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 3 cloves garlic finely grated
  • 1 tsp grated fresh ginger
  • 1 tsp toasted sesame oil
  • 1 tbsp sesame seeds for sprinkling
  • 2 spring onions thinly sliced, to finish

Method
 

  1. Press the tofu properly. Wrap the drained block in a clean tea towel, place it on a plate, and set a heavy frying pan or a couple of tins on top. Leave it for 15 minutes. You'll know it's ready when the towel feels damp and the tofu has lost its spongy bounce — it should feel dense and slightly firm to the touch.
  2. Heat the oven and prepare the tray. Preheat the oven to 220°C (200°C fan, gas mark 7). Line a large rimmed baking tray with baking paper. Size matters here: use the biggest tray you own, ideally 40 x 30 cm or larger.
  3. Cube and coat the tofu. Cut the pressed tofu into 2.5 cm cubes. In a bowl, toss the cubes with the cornflour, salt, pepper, and 1 tbsp of the olive oil. The cubes should look evenly dusted, like lightly floured pastry — no dry patches, no wet spots.
  4. Toss the vegetables. In a large bowl, combine the peppers, broccoli, carrots, onion, and mushrooms with the remaining 3 tbsp olive oil. Toss until every piece has a faint sheen. Spread everything across the tray in a single layer, leaving a little space between pieces.
  5. Roast the first stage. Slide the tray onto the middle rack and roast for 20 minutes. At this point the vegetables should be softening and the edges of the onion turning translucent, with a faint sweet smell filling the kitchen.
  6. Add the tofu and flip. Pull the tray out, give everything a good stir with a spatula, then nestle the tofu cubes among the vegetables. Return to the oven for 15 minutes. Listen for the gentle sizzle — that's the sign the tray is hot enough.
  7. Whisk the glaze. While the tray roasts, stir together the soy sauce, maple syrup, rice vinegar, garlic, ginger, and sesame oil in a small jug. Taste it — it should be salty first, then sweet, with a warm hum of ginger at the back.
  8. Glaze and finish. Remove the tray, drizzle the glaze over everything, and toss gently to coat. Return to the oven for a final 5 minutes. The tofu should look deep golden at the corners, and the glaze should have thickened slightly and cling to the vegetables.
  9. Rest, then serve. Take the tray out and leave it to sit for 5 minutes. Sprinkle over the sesame seeds and spring onions, then serve straight from the tray.

Notes

Use the largest rimmed baking tray you own (ideally 40 x 30 cm or larger) so the vegetables roast rather than steam. Press the tofu well for the crispiest result. For gluten-free, use tamari instead of soy sauce.