Sheet Pan Tofu And Broccoli

Ingredients

  • 1 cup basmati rice, dry

  • 14 oz extra firm tofu, pressed or drained

  • 2 heads broccoli, in florets

  • 1 bell pepper, diced

  • 1 Tbsp olive oil

  • 2 Tbsp cornstarch

  • 1 Tbsp rice vinegar

  • 3 Tbsp soy sauce

  • 2 Tbsp hoisin sauce

  • 3 Tbsp sweet chili sauce

  • 1/4 tsp ground ginger

  • 1/2 tsp red chili flakes

  • 1 cup cilantro or parsley

  • 1/2 cup edamame

  • 3 Tbsp cashews, soaked and drained

  • 1 clove garlic

  • 1/2 cup water

  • 1 tsp salt

Make

  1. Preheat oven to 400F and line baking sheet with parchment paper
  2. Cook rice
  3. Tear tofu into 1/2 inch chunks
  4. Toss broccoli, tofu, bell pepper in olive oil and cornstarch
  5. Combine vinegar, soy sauce, hoisin, sweet chili sauce, ginger, and chili flakes, add to broccoli
  6. Transfer to baking sheet, bake 25 minutes until browned
  7. Combine cilantro/parsley, edamame, cashews, garlic, water, and salt in a blender until smooth

TIME | 0.5 hours

YIELD | 4 servings

TAGS | Vegetarian

NOTES |

  • Don’t need to double the sauce