Honey Sriracha Tofu and Broccoli is a delicious healthy sheet pan dinner that's great for guests or a quick weeknight dinner. Tofu has the ability to soak up almost all of the flavors added to it, so every bite is incredibly tasty.
Vegan and gluten-free, this foolproof popular Honey Sriracha Tofu recipe is full of sweet, savory and umami flavors. It's so good, you'll want to lick the pan. No joke!
People seem to assume if you're eating tofu, you must be a vegetarian. Have you ever heard that?
I suppose it's an obvious substitute for animal protein, so I get it, but I've always loved tofu and I'm not a vegetarian. I think it's such a great ingredient to work with because it's capable of taking on so many flavors it's cooked with, and it comes in varying textures.
I think you'll love this. Vegetarian or not!
Key Ingredients
- tofu - For this recipe be sure to get Extra Firm Tofu.
- broccoli - Choose broccoli with firm stems and tightly closed dark green buds.
- sriracha sauce - Sriracha is a spicy condiment made mostly of chiles, vinegar and garlic. If you need a substitute, use chili paste to taste. (Here's how to add seasonings to taste.)
- soy sauce or Tamari - I highly recommend using low sodium for either soy sauce or Tamari. Tamari is a bit thicker and it's gluten-free.
- sesame seeds and sesame oil - Toasted sesame seeds and oil are best because they'll add a deeper flavor.
- honey - Use your favorite honey. Much like cooking with wine, when you cook with honey, the flavor is important. I prefer using raw honey, which is not pasteurized or processed in other ways. All honey varieties and brands will vary, from thick to thin textures and floral to fruity flavors. Tip: If your honey is on the thick side, warm is slightly so it's pourable, to incorporate it into the batter.
How to Make Honey Sriracha Tofu and Broccoli
(Detailed instructions are the recipe card below.)
- Whisk the Sriracha with the Soy Sauce or Tamari, honey and sesame oil. Add ¼ cup of it to a large mixing bowl and set the rest aside.
- Line a baking sheet with a double layer of paper towels or clean kitchen towel. Cut the tofu into even slices, about ½ to 1 inch thick, placing them on the paper towels as you go. Then place another layer of paper towels on top and gently press down to remove as much liquid as possible.
- Now cut the slices into cubes and add them to the bowl with the ½ cup of marinade. Toss gently to be sure they're well coated. Cover with plastic wrap, and let the tofu marinate in the refrigerator for at least 1 hour, and up to overnight.
Recipe Tip: The longer the tofu marinates, the more flavorful it'll be.
- Combine the broccoli with the marinated tofu on a sheet pan. Drizzle another ¼ cup of the marinade over everything and toss. With everything in a single layer, sprinkle lightly with salt and pepper and place in a preheated 450°F oven.
- Roast until the tofu is golden and the broccoli is tender and beginning to brown as well, about 30 minutes. Flip the everything about halfway through the cooking time.
- Once it's done, drizzle with the remaining ¼ cup of the marinade and sprinkle with the sesame seeds. (Ideally, use a sesame seed grinder to do so. See below.)
- Drizzle with the remaining marinade, sprinkle with sesame seeds and serve.
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This tofu recipe is a great opportunity for me to share one of my favorite, most inexpensive kitchen tools with you. I'm not really into kitchen gadgets, and this isn't one I use all of the time -- BUT, when I need it, I'm so happy I have it!
I discovered this Sesame Seed Grinder at my favorite ramen restaurant, Tatsu Ramen. (Here's my review of Tatsu Ramen.) They have one on every table and I was so excited about it the first time I used it, that I ordered one that same day.
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Variations
- You can also make this recipe without initially adding the broccoli, and then once the tofu is done, mix it with this delicious sheet pan charred broccoli.
- Add slivered toasted almonds along with the sesame seeds for added crunch.
- Mild version. Just use less of the Sriracha sauce.
Serving Suggestions
I almost always serve this with rice. White or brown -- whichever you prefer. It does a great job of soaking up the sauce. Asian noodles or a delicious Enoki mushroom dish would also be excellent with it. (Enoki mushrooms behave much like noodles.) Below are a few of my favorite rice dishes to pair with it.
Can you make it ahead?
I love this right out of the oven for guests, but leftovers are delicious for up to 4 days, stored in an airtight container in the refrigerator.
And the good news is that all of the marinating can happen a day ahead of time so on serving day, there's not much to do.
More Must-Try Tofu Recipes
- Vegetarian Tofu Noodle Mint Stir Fry
- Vegetable Baked Ginger-Garlic Tofu
- Miso Marianated Tofu
- Tofu "Sashimi"
- Easy Tofu Chili
I hope you love this healthy and hearty vegetarian dinner as much as my family and I do!
Honey Sriracha Tofu Broccoli Recipe
Equipment
Ingredients
- 2 tablespoons Sriracha
- ¼ cup low sodium Tamari or Soy Sauce
- ¼ cup honey
- ¼ cup sesame oil
- 1 pound block of extra firm tofu
- 1 pound broccoli, washed and dried, cut into bite-sized pieces
- about 2 teaspoons toasted sesame seeds
- salt and pepper to taste
Instructions
- Make Marinade. In a medium-sized mixing bowl, whisk the Sriracha with the Tamari or soy sauce, honey and sesame oil. Add ¼ cup of it to a large mixing bowl and set the rest aside.
- Prepare tofu. Line a baking sheet with a double layer of paper towels. Remove the tofu from its packaging and drain. Cut it into even slices, about ½ to 1 inch thick, placing them on the paper towels as you go. Then place another layer of paper towels on top and gently press down to remove as much liquid as possible. Now cut the slices into cubes.
- Marianate. Add the tofu cubes to the bowl with the ½ cup of marinade. Toss gently to be sure they're well coated. Cover with plastic wrap, and let the tofu marinate in the refrigerator for at least 1 hour, and up to overnight. (The more the better.) Every so often, gently mix the tofu with the marinade.
- Set oven. About 15 minutes before the marinating time ends, preheat the oven to 450°F.
- Add broccoli and roast. Combine the broccoli with the marinated tofu on a sheet pan (no liner needed). Drizzle another ¼ cup of the marinade over everything and toss. With everything in a single layer, sprinkle lightly with salt and pepper and place in the preheated 450°F oven. Roast until the tofu is golden and the broccoli is tender and beginning to brown as well, about 30 minutes. Use a spatula to flip the tofu and broccoli about halfway through the cooking time.
- Add sesame seeds, remaining marinade and serve. Once it's done, drizzle with the remaining ¼ cup of the marinade and sprinkle with the sesame seeds. Ideally, use a sesame seed grinder to do so. Serve!
NOTES
NUTRITION
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Kateri Von Steal
I found you via a Yahoo! Article about Avacado Creme Brulee.
And, I think I am now hooked.
I love your description as to what you share on your blog....
I can't wait to keep reading, and getting amazing recipes!
valentina
Thank you so very much! I hope you love what you see. 😀
John / Kitchen Riffs
I've never thought about using tofu in a sheet pan dinner! Wonderful idea -- you're right, it takes so well to so many different kinds of flavors. Super recipe -- thanks.
valentina
Thanks so much, John! The firm tofu lends itself to sheet pan baking/roasting. 🙂 Enjoy!
2pots2cook
Couldn't agree more : tofu so easy combine with anything and sooooo healthy ... so in love with your combination 🙂 Thank you dear !
valentina
Thank you for checking it out. 🙂
Marissa
It's true that I do associate tofu eating with being a vegetarian, which is silly since I'm not a vegetarian and always seem to enjoy tofu! But I haven't experimented with it much in my own kitchen. This delicious looking recipe of yours is inspiring me to give it a try!
valentina
Thanks, Marissa. Hope you love it!
Eric
I'll be trying this recipe tonight. Not a vegetarian/vegan, but I do like meatless protein options. The Sriracha and honey must taste great together. My mouth is watering!!!
valentina
So awesome, Eric. I hope the whole family loves it! 🙂
Ron
I'm a huge fan of tofu and have it often. So your Sesame Sriracha Honey Glazed Tofu Broccoli is right up my ally. Also, one pan meals work great in our kitchen.
Around here you have to go to the health food section of the market to find tofu unless you go to the Asian market where we get it fresh. Thanks for sharing.
valentina
Great that you have Asian markets in your area and can get fresh tofu. Love that. Hope you try and love this one, Ron. Thank you for visiting and have a great weekend. ~Valentina
Jeff the Chef
I love broccoli, and I happen to like tofu, too - so this sounds great!
valentina
Awesome. Thanks, Jeff!
David @ Spiced
Sesame seed grinder, eh? I've never heard of that, but it sounds pretty darn cool! Also, I must admit that I've never had tofu. I usually just go to meat instead. But you've made this tofu look so darned delicious that I might need to break down and try it sometime! I love the honey glaze in there. So.Much.Flavor!
valentina
Oh my gosh, David, I don't know that I've known anyone not to have tried tofu. This must be rectified. I don't mean that in a critical way at all -- I just think you'd like it. 🙂 And Robbie might too because usually toddlers love it (sans Sriracha. LOL). And if you're not up for it, this sauce is SO GOOD on salmon and/or chicken, too. Enjoy and I hope you have a delicious and fun weekend. ~Valentina
Karen (Back Road Journal)
A sesame seed grinder, who knew. Love the spicy sweet glaze, it has to be delicious.
valentina
I know, right!? I love it. 🙂 Thanks for checking out the recipe, Karen, and have a great weekend.
valentina
I know, right!? I love it. 🙂 Thanks for checking out the recipe, Karen, and have a great weekend. ~Valentina
David
So many things I love about this post. First, tofu! We love the stuff and can’t figure out why it gets a bad rap (rep?). I never thought about how it is made, so loved your explanation. Also, aside from the flavors being amazing, I love that it is baked and not fried,... extra healthy! I know you probably think I just say this all the time, but this will definitely be coming to our table soon!
valentina
Well, right back atcha, David . . . I love everything about your comment. 😀 I hope you love it and hope you have a great weekend. ~valentina
David
Well, we actually made it this evening and it was fantastic! We both agreed that we’d add more broccoli! Full disclosure: I used sambal oelek instead of sriracha, and it was just right! New addition to our regular rotation! Thanks! xo
valentina
So happy you and Mark enjoyed this! 🙂 You know I'm a big Sambal Oelek fan. Delicious! Hope you're having a lovely weekend.
Deb|EastofEdenCooking
What a fabulous tofu recipe! Vegan protein never looked better!
valentina
Thanks, Deb! 😀
Kathryn
This is such a lovely recipe Valentina... we used to eat a lot of tofu but for some reason have left it behind of late. This is a dish which might bring it back to my kitchen!
valentina
Yay! Hope you try and love! ~Valentina
Alene
I adore this dish! My husband likes neither broccoli or tofu so I made a half recipe for myself. Delicious! It's so easy too! I found this buried in my saved recipes and I'm so glad I did! I plan to make this over and over! Thank you even though I'm late to the show.
valentina
Hi Arlene. Thanks so much for writing in. 🙂 I'm so happy you enjoyed this recipe. I make this one often, as my Vegetarian son (15) loves it -- as do I. Thanks for visiting my site, too. Happy to have you. Warmly, Valentina
angiesrecipes
I absolutely love sriracha! This looks delicious and healthy if you eat tofu at all. I grew up eating tons of fresh tofu and soya products...now I don't do them anymore. The soya these days are just not the same as when I was a kid.
Valentina
Thanks for checking it out, Angie. Bummer about the soya and tofu not being as good as they used to be. I've found some I really love, but I didn't grow up eating it, so I can't compare (which it sounds like, is maybe a good thing.) Cheers! 🙂 ~Valentina