Sheet Pan Crispy Tofu and Broccoli with Peanut Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Crispy Tofu and Broccoli with Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu and Broccoli with Peanut Sauce

Enjoy a vibrant, nutrient-packed plate featuring crispy baked tofu cubes and tender roasted broccoli, all drizzled with a rich, savory peanut sauce enhanced by aromatic garlic and ginger. This dish offers a satisfying crunch, a burst of nutty flavor, and a balance of textures, perfect for a wholesome dinner.

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NUTRITION

462kcal
Protein
34.3g
Fat
27.5g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

300 g Extra-Firm Tofu

150 g Broccoli Florets

1 tbsp Peanut Butter

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1/2 tbsp Cornstarch

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch until evenly coated.

  • 4

    On the sheet pan, arrange the tofu cubes and broccoli florets. Drizzle with a small amount of sesame oil and a pinch of salt, if desired.

  • 5

    Bake in the preheated oven for 25-30 minutes, flipping the tofu halfway through, until the tofu is crispy and the broccoli is tender with lightly browned edges.

  • 6

    While baking, prepare the peanut sauce by mixing the peanut butter, low-sodium soy sauce, minced garlic, and grated ginger in a small bowl. Add a teaspoon of warm water if needed to achieve a smooth consistency.

  • 7

    Once cooked, remove the sheet pan from the oven and drizzle the peanut sauce over the tofu and broccoli, or serve it on the side for dipping.

  • 8

    Garnish with additional sliced scallions if desired and serve immediately.

Sheet Pan Crispy Tofu and Broccoli with Peanut Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Crispy Tofu and Broccoli with Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu and Broccoli with Peanut Sauce

Enjoy a vibrant, nutrient-packed plate featuring crispy baked tofu cubes and tender roasted broccoli, all drizzled with a rich, savory peanut sauce enhanced by aromatic garlic and ginger. This dish offers a satisfying crunch, a burst of nutty flavor, and a balance of textures, perfect for a wholesome dinner.

NUTRITION

462kcal
Protein
34.3g
Fat
27.5g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

300 g Extra-Firm Tofu

150 g Broccoli Florets

1 tbsp Peanut Butter

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1/2 tbsp Cornstarch

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch until evenly coated.

  • 4

    On the sheet pan, arrange the tofu cubes and broccoli florets. Drizzle with a small amount of sesame oil and a pinch of salt, if desired.

  • 5

    Bake in the preheated oven for 25-30 minutes, flipping the tofu halfway through, until the tofu is crispy and the broccoli is tender with lightly browned edges.

  • 6

    While baking, prepare the peanut sauce by mixing the peanut butter, low-sodium soy sauce, minced garlic, and grated ginger in a small bowl. Add a teaspoon of warm water if needed to achieve a smooth consistency.

  • 7

    Once cooked, remove the sheet pan from the oven and drizzle the peanut sauce over the tofu and broccoli, or serve it on the side for dipping.

  • 8

    Garnish with additional sliced scallions if desired and serve immediately.