Description
Savor a colorful and nutritious dish featuring crispy tofu, fresh broccoli, and sweet snap peas, all drizzled with a delicious sesame ginger sauce. Perfect for busy weeknights!
Ingredients
Scale
- 14 oz firm tofu
- 2 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp honey or maple syrup
- 2 cups broccoli florets
- 1 cup snap peas
Instructions
- Preheat your oven to 400°F (200°C).
- Drain and press the tofu to remove excess moisture. Cut into bite-sized cubes.
- In a bowl, combine tofu cubes with soy sauce, sesame oil, grated ginger, minced garlic, and honey or maple syrup. Let marinate while you prepare the vegetables.
- Wash and chop broccoli into smaller florets and trim the ends off the snap peas.
- Line a baking sheet with parchment paper for easy cleanup.
- Spread marinated tofu on one side of the sheet pan and arrange broccoli florets and snap peas on the other side.
- Drizzle lightly with extra sesame oil if desired.
- Bake in the preheated oven for 25-30 minutes until golden brown and crispy around the edges.
- Carefully transfer everything onto plates or bowls and drizzle with any remaining marinade before serving.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For an extra burst of flavor, sprinkle sesame seeds or sliced green onions on top before serving. - You can substitute tofu with tempeh for a different protein option.