Save to Pinterest One Tuesday evening, I stood in my kitchen staring at a block of tofu, wondering if I could actually make something that didn't taste like cardboard. My partner had gone vegan, and I was determined to prove that plant-based didn't mean boring. That's when I discovered the magic of roasting tofu on a sheet pan with a glossy teriyaki glaze—no wok required, no intimidating techniques. The whole thing came together in forty minutes, and watching their face light up when they took the first bite made me a believer.
I made this for a dinner party last spring, and something unexpected happened—my meat-eating friends asked for the recipe. That moment taught me that good food speaks louder than dietary labels. The caramelized peppers and golden-brown tofu cubes glistening with teriyaki sauce had everyone reaching for seconds, and suddenly the conversation shifted from what was missing to how perfectly balanced the flavors were.
Ingredients
- Extra-firm tofu (400 g): Press it well before cubing—this removes excess moisture so it can actually absorb the sauce and get crispy edges instead of steaming.
- Broccoli florets (1 head): Cut them bite-sized so they roast evenly and develop those charred, nutty edges.
- Bell peppers (1 red, 1 yellow): Their natural sweetness plays beautifully against the savory teriyaki, and the colors make the dish feel alive on the plate.
- Red onion (1 medium): Slicing it thin means it caramelizes rather than stays sharp, softening into the overall flavor.
- Vegetable oil (2 tbsp): Use something with a high smoke point like avocado or canola so nothing burns.
- Low-sodium soy sauce or tamari (60 ml): Low-sodium gives you control over saltiness; tamari is your gluten-free friend.
- Maple syrup (2 tbsp): This brings the sweet depth that makes teriyaki sing—real maple has more character than corn syrup.
- Rice vinegar (1 tbsp): A touch of acidity cuts through the richness and brightens every bite.
- Sesame oil (1 tbsp): Just a splash adds that warm, toasted aroma that makes people ask what smells so good.
- Fresh garlic and ginger: Minced garlic and grated ginger are non-negotiable—they're what elevate this from simple to unforgettable.
- Cornstarch (1 tbsp): This thickens the sauce so it clings to everything instead of pooling at the bottom of the pan.
Instructions
- Heat your oven and prepare the pan:
- Set it to 220°C (425°F) and line a large sheet pan with parchment paper—this prevents sticking and makes cleanup effortless.
- Arrange and season your components:
- Spread the cubed tofu, broccoli florets, bell peppers, and red onion across the pan in a single layer. Drizzle with vegetable oil, scatter salt and black pepper over everything, then toss until each piece is lightly coated.
- First roast:
- Slide the pan into the oven for 20 minutes, tossing everything halfway through. You'll smell the tofu starting to crisp and the vegetables beginning to caramelize—that's exactly what you want.
- Build your teriyaki sauce:
- While the vegetables roast, combine soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Add cornstarch and water, then whisk everything together over medium heat. Keep whisking for 2-3 minutes until it thickens enough to coat the back of a spoon—you'll feel the change as it goes from thin to glossy.
- Coat and finish:
- Remove the pan from the oven and pour the teriyaki sauce over the tofu and vegetables, tossing gently so everything gets coated. Return to the oven for just 5 more minutes so the sauce caramelizes slightly.
- Final touches:
- Pull the pan out, sprinkle sesame seeds and sliced green onions over the top, and serve immediately over steamed jasmine or brown rice.
Save to Pinterest There's a quiet satisfaction in setting a full sheet pan on the table and watching people serve themselves directly from it. No fancy plating needed—the colors speak for themselves, the aromas do the talking, and everyone gets exactly how much they want.
Making Tofu Crispy (The Real Secret)
For years I thought tofu was just a supporting actor, something you tolerate rather than celebrate. Then I learned that extra-firm tofu, when pressed properly and tossed with cornstarch before roasting, actually develops a satisfying golden exterior while staying tender inside. The high oven temperature matters too—425°F is hot enough to caramelize the surface without drying out the center. Once you taste properly cooked tofu, you understand why it's been central to Asian cooking for centuries.
Why Sheet Pan Magic Works Here
Roasting everything together means the vegetables release steam that softens them while also concentrating their natural sugars. The tofu sits among the peppers and broccoli, absorbing their flavors and contributing its own savory notes to the mix. Unlike stir-frying, which demands constant attention and timing precision, a sheet pan lets you set it and trust the oven to handle the details. The result is more forgiving, more even cooking, and honestly, far less cleanup.
Building Flavor With Your Teriyaki Sauce
A good teriyaki sauce balances sweet, salty, sour, and savory in perfect harmony. The soy sauce brings salt and umami depth, maple syrup adds sweetness without being cloying, rice vinegar brings brightness, and sesame oil contributes warmth and toasted richness. Garlic and ginger wake everything up with their pungent aromatics, while cornstarch transforms the liquid into something that actually clings to your food instead of sliding off. This isn't just sauce—it's the soul of the dish.
- Always whisk the cornstarch with the cold liquid first to avoid lumps before heating.
- Taste the sauce before it goes on the vegetables so you can adjust sweetness or salt if needed.
- A tiny splash of extra rice vinegar at the end brightens everything and prevents it from tasting one-dimensional.
Save to Pinterest This dish has become my go-to proof that vegan cooking isn't about absence—it's about abundance of flavor, texture, and care. Every time I make it, someone asks for the recipe, and that never gets old.
Recipe Questions & Answers
- → How do I make the tofu crispier?
Toss tofu cubes in cornstarch before baking to achieve a crispier texture that holds up well in the stir-fry.
- → Can I use tamari instead of soy sauce?
Yes, tamari is a great gluten-free alternative that works perfectly in the teriyaki glaze without compromising flavor.
- → What vegetables can I substitute or add?
Snap peas, carrots, or mushrooms can be added or swapped to customize the stir-fry and add different textures.
- → Is this dish best served hot or cold?
It is best enjoyed hot, especially when served fresh out of the oven and paired with steamed jasmine or brown rice.
- → What cooking tools are needed?
A large sheet pan, parchment paper, a small saucepan, and basic kitchen knives are all you need for preparation.