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firm browned tofu cubes with a thin red-brown barbecue glaze beside roasted broccoli florets and red onion wedges on an everyday plate, with no rice, sesame seeds or garnish
Rachel Kim

Sheet Pan BBQ Tofu

Pressed tofu develops a firmer crust when its surface is dry enough for a thin dusting of cornstarch to cling. The barbecue sauce arrives after that crust has formed. Broccoli and onion get a shorter roast beside the tofu. This is a meatless tray with a chewy, glazed protein rather than vegetables tossed in sauce and called dinner. It works best when the tofu cubes have small gaps between them instead of sharing one damp pile at the pan's center.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 1 block 14 oz extra-firm tofu, drained
  • 12 oz broccoli florets cut into small pieces
  • 1 small red onion cut into thick wedges
  • 2 tbsp neutral oil divided
  • 1 tbsp cornstarch
  • 1/2 tsp smoked paprika
  • 1/2 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1/3 cup thick barbecue sauce
  • 1 tbsp apple cider vinegar

Method
 

  1. Wrap tofu in a clean towel and press under a moderately heavy plate for 25 minutes. Heat the oven to 425°F and line an 18-by-13-inch rimmed sheet pan with parchment rated for that temperature.
  2. Cut tofu into 1-inch cubes and pat dry. Toss with 1 tablespoon oil, cornstarch, paprika and 1/4 teaspoon salt and spread over one half of the pan.
  3. Roast tofu for 15 minutes. Toss broccoli and onion with remaining oil and salt and the pepper, add to the other half of the pan and turn the tofu cubes.
  4. Roast for 15 minutes more until tofu corners are firm and broccoli edges brown. Mix barbecue sauce and cider vinegar in a small bowl.
  5. Coat tofu lightly with the sauce and roast for 5 to 7 minutes more until tacky. Divide tofu and vegetables among 3 plates.