Sheet-pan tofu and vegetables with soy and ginger
Sheet-pan tofu and vegetables is a useful meat-free dinner when the pieces have room to roast. Firm or extra-firm tofu holds its shape; silken tofu is not a direct substitute. Allow about 20 minutes for pressing and preparation and roughly 30–40 minutes in the oven.
This moderate-temperature roast gives a firm surface rather than a deep-fried crust. For more even results, dry the tofu and vegetables well and avoid pouring a large amount of watery marinade into the pan. Soy sauce supplies salt; taste before adding more.
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Для розрахунку потрібні дані інгредієнтів, точна кількість і число порцій.
| Час приготування | — |
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| Кухня | Home cooking |
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Інгредієнти
2 порції
Крок 1
Wrap drained tofu in a clean towel and press under a light weight for about 15–20 minutes, following the package where specified. Heat oven to 350 °F (175 °C) and line a large rimmed sheet pan.
Крок 2
Cut tofu into bite-size cubes. Wash vegetables; keep broccoli florets fairly small and slice pepper and onion into even strips. Toss tofu and vegetables with oil and pepper.
Крок 3
Spread in a loose single layer. Roast about 30–40 minutes, turning gently halfway, until vegetables are tender and tofu has a firmer surface. If the pan is crowded, use two pans rather than stacking.
Крок 4
Mix soy sauce, lime juice and ginger. Drizzle over the hot food after roasting and toss lightly. Serve immediately with rice or another separately prepared accompaniment if desired.
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