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Sheet Pan Garlic Sesame Tofu and Vegetables

For an easy weeknight dinner, look no further than this sheet pan garlic sesame tofu with vegetables! It's so easy to make, requires only 10 minutes of prep time, and will make enough for lunch tomorrow! Plus, it's completely gluten free, dairy free, and egg free!
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Claire Cary



  • 1 small head broccoli
  • 2 red bell peppers
  • 1 small red onion
  • 1 tbsp oil
  • 1 block extra firm tofu
  • 1/3 cup corn starch (arrowroot powder or tapioca starch)



  • Preheat the oven to 375. 
  • Chop the broccoli, onion and peppers and add to a baking pan lined with parchment paper. 
  • Drizzle with the 1 tbsp of oil.
  • Drain the excess liquid from the tofu and dry it off with a towel*. 
  • Cut into 1 inch cubes and add to a large bowl. 
  • Toss with the cornstarch or arrowroot powder until all pieces are evenly coated. 
  • Add to the baking tray and bake for 35 minutes.
  • During the final 10 minutes, prep the sauce.
  • Mince the garlic and saute with 1 tbsp neutral oil in a small saute pan for 2-3 minutes or until lightly browned.
  • Add in the soy sauce, honey or maple syrup, and sesame oil.
  • Whisk together the cornstarch and water in a bowl and add to the pan. 
  • Heat over low heat for 3-5 minutes or until the sauce bubbles and thickens. 
  • When the tofu and vegetables are done, toss the tofu with the sauce. Serve over rice or enjoy as is!


If you have a tofu press or extra time on your hands, definitely press the tofu, but it is not necessary for this recipe. It will make it crispier, but you can easily skip it!
Once prepared, this recipe will keep in the fridge for 3 days. It is best served fresh, but you can reheat it in the oven so it gets nice and crispy again!
Both the tofu and the sesame sauce require some sort of thickening agent. I generally recommend corn starch, arrowroot starch or tapioca starch since these help thicken the quickest, but all purpose flour will also work.
Feel free to use any other veggies for this recipe. Chopped carrots, cauliflower, and Brussels sprouts work really well.
I always use low sodium soy sauce, if you use regular soy sauce you may want to add a bit of water to the sauce so the saltiness isn't overpowering. 
Be sure to use toasted sesame oil for this recipe, regular sesame oil does not have the same flavor and won't yield a great result.


Serving: 1/4 of the recipe | Calories: 315kcal | Carbohydrates: 41.1g | Protein: 14.8g | Fat: 11.4g | Fiber: 4.5g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: sesame tofu, sheet pan dinner, sheet pan tofu, sheet pan vegetables