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Sheet-Pan Tofu with Broccoli and Sweet Chili Glaze

I'll be honest: my kids thought this was takeout the first time I made it. The sweet chili glaze gets sticky and caramelized in the last few minutes of roasting and it looks like something you'd order. The tofu gets crispy edges from the cornstarch, which is the detail that actually makes this work.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 14 oz firm tofu pressed and cubed
  • 1 lb broccoli florets
  • 2 tbsp cornstarch
  • 2 tbsp oil vegetable or olive
  • 1/3 cup sweet chili sauce
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 clove garlic minced
  • Salt and pepper to taste
  • Sesame seeds and green onion for garnish

Method
 

  1. Preheat oven to 425°F and line a sheet pan with foil.
  2. Toss tofu with cornstarch, 1 tbsp oil, salt, and pepper. Spread on one side of the pan.
  3. Toss broccoli with remaining oil, salt, and pepper; place on the other side.
  4. Roast 20 minutes, flipping tofu and stirring broccoli halfway.
  5. Whisk sweet chili sauce, soy, vinegar, and garlic. Brush half over tofu and broccoli; roast 5 more minutes.
  6. Remove, brush remaining sauce, and garnish with sesame seeds and green onion.