Last updated on October 19th, 2018
CONFESSION TIME: The first time I tried it, I hated tofu. Then I learned how to press it correctly, and to cook it properly. Now I love tofu! I think you’ll love tofu too, especially if you marinate it in sweet hoisin sauce (Asian barbecue sauce — you can find it in almost any supermarket), and then roast it with your favorite veggies on a single sheet pan. Here’s the video (and printable) recipe for this fast and fabulous main course:
Note: As you can probably tell, I filmed this video without the help of a camera crew. It’s just you and me in the kitchen, baby.
Another note: Sadly, the TofuXpress gadget I demonstrated in the video is no longer available from Amazon. But you can find other tofu presses by clicking here.
A final note: Give this easy sheet pan dinner a try, okay?
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xKevin
Here’s the printable:
A quick and delicious dinner that cooks on a single sheet pan. Be sure to press out the water from the tofu so that it can absorb the savory-sweet marinade!
Ingredients
- 1 block extra-firm tofu
- 1/3 cup hoisin sauce
- 1/4 cup soy sauce or gluten-free Tamari sauce
- 1 tablespoon cornstarch
- An assortment of vegetables, such as broccoli, bell pepper, red onion, and zucchini, all cut into bite-size pieces
- Olive oil -- enough to lightly coat the vegetables
- Salt and pepper
- Brown rice or cauliflower "rice"
- Sesame oil
Instructions
- Preparing the tofu -- Press all (or at least most) of the water out of the tofu. To do this, either use a tofu-pressing gadget, or wrap the tofu in a thick kitchen towel, and weigh it down for 15-30 minutes (or even better, overnight). Cut the pressed tofu into 1/2 cubes.
- Marinating the tofu -- In a medium bowl, whisk together the hoisin sauce, the soy sauce, and the cornstarch. Add the tofu, and let the cubes soak for 10-15 minutes.
- Baking -- Center the oven rack, and heat the oven to 425°F. Throw the vegetables onto a large baking sheet, drizzle them with olive oil and salt and pepper, and then toss to coat. Scatter the tofu and all of its marinating liquid over the veggies. Bake until the veggies are tender-crisp and slightly browned -- about 25 minutes.
- Serve on a bed of brown rice or cauliflower "rice," and, if desired, sprinkle droplets of sesame oil over the tofu and veggies.
Julie R says
Kevin, I just enjoyed watching your video for making Sheet Pan Dinner of Hoisin Tofu and Veggies , and I can’t wait to try it. Please give Avery your fur baby a snuggle from me. I saw her cute little face towards the end of your video. Thanks for the useful tips on how to get extra liquid out of Tofu so that it will absorb the marinade. Also, thanks for giving us yummy vegan recipes, since I am always on the hunt for them.
Kevin Lee Jacobs says
Hi Julie – I did not know Avery was in the kitchen until I uploaded this video! Seems my vegan dishes are not too popular around here. I can’t thank you enough for commenting on this one!
Valerie says
Kevin…your vegan dishes are VERY popular with this follower of yours…ummm…keep them coming my friend! 🙂
Octo-woman says
Delicious! Going to try it. P.S. Outstanding self-shooting and editing. Thank you for that amazing and effective presentation.
Kevin Lee Jacobs says
Hi Valerie – Thanks so much.
Hi Octo-woman – You are too, too kind. Thank you!
Stacy H. says
Hi Kevin!
Thank you so much for sharing this sheet pan tofu & veggies recipe! It looks delicious, I can’t wait to try it! I appreciate the vegan recipes as well. My husband and I are also meat-eaters, however, we are making increased efforts to incorporate meat-free meals more often. Thanks again and have a great week 🙂
Deonna Rae Bishopp says
Kevin I always enjoy your vidtutorials! Thank you for explaining why a Tofu Press makes the experience tastier! I had no clue the secret is an empty Tofu sponge to soak up flavors! I enjoy how easy you make everything in the kitchen!
Kevin Lee Jacobs says
Hi Stacy H. – If you try this recipe, let me know how it turns out for you!
Hi Deonna – Pressed tofu is good tofu!
Sheryl says
Add another vegan to the followers who enjoy your posts! Until more recently, I have only been able to try your desserts–and even those to give to other people! I especially love the blueberry tart with the pate brisee sucree. I’m with Valerie! Keep those vegan recipes coming!
Carol H. says
I just wanted to let everyone know that I made this without the corn starch and it still turned out great.