Roasted Broccoli Tofu Bowls

Roasted broccoli tofu bowl with peanut noodles.

5 from 1 vote

Roasted Broccoli Tofu Bowls

These roasted broccoli tofu bowls are an easy sheet pan dinner where the veggies and tofu bake side-by-side on a sheet pan. While they are in the oven, you make peanut noodles with a tasty no-cook sauce.

Prep Time15

Cook Time30

Total Time45

Course: Main Dishes

Cuisine: Asian

Servings:

Author: Paige Adams

Ingredients

For tofu

14 ounce block extra firm tofu
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
2 tablespoons cornstarch

For broccoli

1 1/2 pounds broccoli crowns, cut into florets, stems peeled and sliced 1/4-inch thick
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For peanut noodles

1/4 cup creamy natural peanut butter
1 garlic clove, minced
1 tablespoon minced fresh ginger
2 tablespoons low-sodium soy sauce
1 tablespoon maple syrup
1 lime
Pinch of red pepper flakes
2-3 tablespoons water
8 ounces udon noodles

For bowl

2 scallions, thinly sliced
1/4 cup roughly chopped peanuts

Instructions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Pat the tofu dry with a towel. Wrap it with a dry towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. (You can use a tofu press if you have one.) Cut the tofu into 1-inch cubes.
Toss the tofu with 1 tablespoon oil and 1 tablespoon soy sauce in a large bowl. Sprinkle with the cornstarch, gently stirring until all the tofu cubes are coated.
Toss the broccoli with 1 tablespoon oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a large bowl.
Arrange the tofu and broccoli in a single layer on the prepared sheet pan. Roast for 25-30 minutes until the tofu is lightly browned and the broccoli stems are crisp-tender, flipping over halfway through cooking.
While the broccoli and tofu are in the oven, make the peanut noodles. For the sauce, whisk together the peanut butter, garlic, ginger, soy sauce, maple syrup, lime juice, red pepper flakes and water in a small bowl until fully combined. The sauce should be thick but pourable consistency.
Cook the noodles according to package instructions. Transfer them to a large bowl and toss them with half the peanut sauce, adding more as desired. (Try to save some sauce to drizzle over the bowls.)
To assemble, spoon the tofu, broccoli and noodles into bowls and top with sliced scallions and chopped peanuts. Drizzle with additional sauce as desired.

Notes

Store leftovers in an airtight container in the refrigerator up to 3 days. Keep extra sauce in a separate jar. Enjoy leftovers cold as a noodle salad or reheat them in the microwave. Let the peanut sauce sit out at room temperature for at least 15 minutes and stir it. If the sauce is still thick, give it a 5-10 second blast in the microwave.

If you need the recipe to be gluten free, use rice noodles and tamari instead of soy sauce.

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