Sheet Pan Black Pepper Tofu and Broccoli
For this sheet pan black pepper tofu and broccoli, tofu and broccoli are combined with sesame oil, soy sauce, garlic powder, ginger powder, and black pepper, then baked using a little cornstarch to crisp up the ingredients.
- 60 min
- Serves 4
- 8 ingredients
Steps
- Slice tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
- Lay tofu evenly on a plate lined with a couple layers of paper towels. Layer more paper towels on top of the tofu and place another plate on top of the stack. Press out as much water as possible and let sit for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Transfer pressed tofu and broccoli into a mixing bowl. Drizzle with sesame oil and soy sauce; toss lightly to combine. Mix cornstarch, garlic powder, ground ginger, and black pepper together in a small bowl; sprinkle over tofu and broccoli. Toss until evenly coated, and arrange in one layer on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes. Flip and continue baking until crispy, about 10 minutes more. Serve warm.
Frequently asked questions
Do I really need to press the tofu for 30 minutes?
Yes, it is what makes the difference between crisp and soggy. Extra firm tofu still holds a lot of water, and the cornstarch coating cannot crisp on a wet surface. Thirty minutes under a weighted plate is the minimum; longer does no harm.
Why is my tofu not crispy?
Either it was not pressed enough or the tray was crowded. The pieces need to sit in one layer with space around them so the hot air reaches every side, and the flip at 10 minutes is what browns the second face. A packed tray steams instead.
Can I use a different vegetable instead of broccoli?
Yes, as long as it roasts in about the same 20 minutes. Cauliflower, green beans or sliced peppers all work. Avoid anything very watery like courgette, which releases liquid onto the tray and softens the tofu.
What can I use instead of cornstarch?
Arrowroot or potato starch behave almost identically in the same 2 tablespoons. Plain flour will coat the tofu but gives a softer, paler crust rather than the light crispness cornstarch produces.
Is this recipe very peppery?
Yes, a tablespoon and a half of black pepper across four servings is deliberate and forward. Halve it if you want the garlic and ginger to lead instead, and grind it coarsely rather than finely so it sits on the surface.
What do you serve with black pepper tofu and broccoli?
Steamed rice is the obvious partner, since it soaks up the sesame oil and soy sauce coating. Noodles work too, and a sharp pickled side balances how rich and salty the tofu becomes.