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- 1 block firm tofu, drained and pressed - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 2 tablespoons olive oil - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon grated ginger - Salt and pepper to taste - 1 tablespoon sesame seeds - Fresh cilantro leaves (optional) In this recipe, the main ingredients shine. The firm tofu gives you a great base. It absorbs flavors well and gets crispy when cooked. Broccoli adds a nice crunch and bright color. The bell peppers add sweetness and more color. For the seasoning, you want a mix of sweet and savory. Sweet chili sauce gives the dish a sweet kick. Soy sauce adds a salty depth. Sesame oil brings a warm, nutty flavor. Garlic and ginger add a punch of zest. Don't forget to season with salt and pepper to taste. For optional garnishes, sesame seeds add a nice crunch. Fresh cilantro gives a burst of freshness. You can skip these if you want, but they enhance the dish! Start with a block of firm tofu. Drain it well and press it to remove water. This helps the tofu absorb flavors. Cut the pressed tofu into bite-sized cubes. Place these cubes in a large mixing bowl. In a small bowl, whisk together sweet chili sauce, soy sauce, sesame oil, minced garlic, and grated ginger. This mix brings a nice kick to your tofu. Pour half of this sauce over the tofu. Toss gently to coat each piece evenly. Let it marinate for about 15 minutes while you prep the veggies. While the tofu marinates, prepare your vegetables. Add broccoli florets and sliced bell peppers to the same bowl. Drizzle olive oil over the veggies. Season with salt and pepper, then add the rest of the sweet chili sauce mix. Toss everything until well-coated. Now, line a large baking sheet with parchment paper. Spread the marinated tofu cubes and seasoned vegetables in a single layer. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes. Flip the tofu and toss the veggies halfway through. They should turn golden and crispy. Once baked, sprinkle sesame seeds over your dish. Optionally, add fresh cilantro leaves for a burst of flavor. Serve warm over rice or quinoa and drizzle with extra sweet chili sauce if you like. Enjoy your tasty meal! Tofu can be soft or firm. For this recipe, use firm tofu. This gives a better texture. Press the tofu well to remove excess water. This step helps it soak up flavors. Cut the tofu into even cubes. This ensures they cook evenly. Bake until golden and crispy. This makes each bite delightful. Sweet chili sauce brings a nice sweetness. Combine it with soy sauce for depth. Sesame oil adds a nutty flavor. Garlic and ginger bring warmth. Don’t skip the marinating step. Letting tofu sit in the sauce brings out the taste. Toss veggies in the same sauce. This ties all the flavors together. Experiment with spices like red pepper flakes for heat. Prep your ingredients before cooking. This makes the process smooth. Chop the veggies while the tofu marinates. Use a large bowl for easy tossing. Line the baking sheet with parchment paper. This helps with clean-up. Bake everything at once for a quick meal. Enjoy a delicious dish in just 45 minutes. {{image_2}} You can switch up the veggies in this dish. Instead of broccoli, try: - Cauliflower florets for a similar crunch. - Snap peas for a sweet, fresh bite. - Carrots for a pop of color and sweetness. - Zucchini, sliced into half-moons, for a soft texture. Each of these veggies brings its own flavor. Just remember to adjust cooking times if needed. If tofu isn’t your thing, you have options. Here are some great substitutes: - Chickpeas work well. They add protein and a nutty taste. - Tempeh gives a firm texture and a rich flavor. - Seitan has a chewy bite and absorbs sauces well. - Chicken or shrimp can be used if you prefer meat. Each option allows you to customize the dish to your liking. You can change the sauce to suit your taste. Here are some ideas: - Add lime juice for a zesty kick. - Use sriracha for extra heat if you like spice. - Swap sweet chili sauce for teriyaki for a different flavor. - Try adding a splash of rice vinegar for tang. These changes can give your meal a new twist. Enjoy experimenting! You can store leftovers in the fridge. Place the tofu and veggies in an airtight container. They will stay fresh for about 3 to 4 days. Make sure to let them cool before sealing. This helps keep the food safe and tasty. If you want to freeze this dish, it works well too. Use a freezer-safe container. The meal can last for up to 2 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Freezing keeps the flavors intact. To reheat, use an oven or microwave. In the oven, preheat it to 350°F (175°C). Bake for about 10 to 15 minutes. This helps keep the tofu crispy. In the microwave, heat on medium power for about 2 to 3 minutes. Stir halfway to ensure even heating. Enjoy your meal as if it were fresh! Yes, you can use other types of tofu. Soft tofu works, but it crumbles easily. Firm tofu holds its shape during cooking. Extra firm tofu gives a nice crunchy texture. Just remember to press any tofu to remove extra water. This helps the tofu absorb the sauce better. You can serve this dish with rice or quinoa. Both options soak up the sauce well. You can also add a simple salad or steamed veggies. They provide a nice crunch and balance the dish's flavors. If you want more protein, add some edamame or chickpeas on the side. This recipe is already vegan! All the ingredients are plant-based. Use firm tofu, fresh veggies, and vegan sauces. Check the sweet chili sauce to ensure it has no animal products. Enjoy this colorful dish that fits any vegan meal plan! This blog post covered how to make Sheet-Pan Sweet Chili Tofu. We looked at the main ingredients, seasoning, and different garnishes. You learned prep steps like marinating and roasting. Tips on tofu texture and flavor made cooking easier. We also explored variations and simple storage methods. Now you can try this dish with different veggies, proteins, and sauces. Enjoy creating a tasty meal that fits your needs!

Sheet-Pan Sweet Chili Tofu with Broccoli

Delight your taste buds with this Sheet-Pan Sweet Chili Tofu with Broccoli recipe! It's a simple and flavorful meal featuring crispy tofu and vibrant veggies, all made effortlessly in one pan. Perfect for busy weeknights, this dish combines the rich taste of sweet chili sauce with nutritious ingredients. Ready in just 45 minutes, it's sure to become a family favorite. Click through to explore the full recipe and enjoy a delicious, healthy meal tonight!
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Ingredients
  

1 block firm tofu, drained and pressed

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

2 tablespoons olive oil

1/4 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon grated ginger

Salt and pepper to taste

1 tablespoon sesame seeds (for garnish)

Fresh cilantro leaves (for garnish, optional)

Instructions
 

Preheat the oven to 400°F (200°C).

    Cut the pressed tofu into bite-sized cubes and place them in a large mixing bowl.

      In a small bowl, whisk together the sweet chili sauce, soy sauce, sesame oil, minced garlic, and grated ginger. Pour half of this sauce over the tofu and gently toss to coat evenly. Allow the tofu to marinate for about 15 minutes.

        While the tofu is marinating, prepare the vegetables. In the same mixing bowl, add broccoli florets and sliced bell peppers. Drizzle with olive oil and season with salt, pepper, and the remaining sweet chili sauce mixture. Toss to combine until the vegetables are well coated.

          Line a large baking sheet with parchment paper. Spread the marinated tofu cubes and the seasoned vegetables in a single layer on the sheet.

            Bake in the preheated oven for approximately 25-30 minutes, flipping the tofu and tossing the vegetables halfway through, until the tofu is golden and crispy and the vegetables are tender.

              Remove from the oven and sprinkle with sesame seeds. Optional: garnish with fresh cilantro leaves for added flavor and freshness.

                Serve warm over a bed of rice or quinoa, drizzled with any remaining sweet chili sauce for extra sweetness.

                  Prep Time: 15 min | Total Time: 45 min | Servings: 4