Description
A delightful combination of crispy baked tofu and roasted broccoli, drizzled with a spicy-sweet hot honey sauce.
Ingredients
Scale
- 1 block extra firm tofu, cubed into 1/2 inch cubes
- 1 tablespoon soy sauce
- Pinch salt and pepper
- 1/2 tablespoon olive oil (for tofu)
- 1 head broccoli, cut into florets
- 1 tablespoon olive oil (for broccoli)
- 1 teaspoon salt (for broccoli)
- Pinch black pepper (for broccoli)
- 4 cloves garlic, minced
- 1/2–1 tablespoon sriracha
- 2 tablespoons honey
- 1 tablespoon soy sauce (for sauce)
- 1 tablespoon water
- Juice from 1/2 lime
- 1/2 cup cooked rice
- 2–4 tablespoons fresh chopped cilantro (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Toss cubed tofu with 1 tablespoon soy sauce, salt, pepper, and 1/2 tablespoon olive oil in a large bowl.
- Spread tofu on a sheet pan lined with parchment paper. Add broccoli, drizzle with 1 tablespoon olive oil, 1 teaspoon salt, and black pepper, and toss well.
- Bake tofu and broccoli for 30-35 minutes, flipping halfway through.
- In a small bowl, mix minced garlic, sriracha, honey, 1 tablespoon soy sauce, water, and lime juice.
- Heat hot honey sauce in a small pot over medium heat for about 2 minutes until it thickens slightly.
- Toss crispy tofu with hot honey sauce until well-coated.
- Serve over rice, garnish with fresh chopped cilantro.
Notes
Storage: Keeps beautifully in the fridge for 4 days. Store components separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg
Keywords: tofu, broccoli, hot honey, vegan, comfort food, easy recipe, plant-based cooking
