Sheet Pan Maple Soy Glazed Tofu and Noodles Recipe

If you’re craving a wholesome, flavorful dish that feels like a warm hug on a busy day, you’ll absolutely want to try my Sheet Pan Maple Soy Glazed Tofu and Noodles Recipe. It’s easy, packed with punchy flavors, and the best part? It all cooks on one pan! Trust me, the combination of sticky maple soy glaze with tender tofu and chewy noodles is so good I find myself making this again and again.

this …

Ingredients You’ll Need

The ingredients in this Sheet Pan Maple Soy Glazed Tofu and Noodles Recipe play beautifully off each other. From the super firm tofu that soaks up the sauce wonderfully, to the fresh crunchy veggies and rice noodles that bring everything together, you’ll find that each component adds a layer of texture and flavor.

• Soy Sauce: This adds the salty, umami backbone for your tofu and sauce.
• Nutritional Yeast: Adds a subtle cheesy, nutty flavor—don’t skip this, it’s a game changer!
• Chili Garlic Sauce: For a touch of spice and a little kick.
• Firm or Extra Firm Tofu: The star of the dish—make sure it’s well pressed to get that great texture.
• Garlic and Ginger: Fresh aromatics that brighten and deepen the sauce’s flavor.
• Hoisin Sauce: Adds sweetness and a little complexity to the glaze; I use gluten-free to keep it friendly for everyone.
• Maple Syrup: Sweetness that balances the salty and spicy elements beautifully.
• Rice Wine Vinegar: A splash of acidity to brighten the glaze.
• Cornstarch and Water: These help thicken the glaze so it clings to tofu and veggies.
• Rice Noodles: Quick cooking and perfect for soaking up that delicious sauce.
• Bok Choy, Broccoli, and Red Bell Pepper: Fresh, vibrant veggies for crunch and color. Feel free to sub or add seasonal favorites!
• Avocado Oil: I love the mild flavor and high smoke point; perfect for roasting.
• Salt: Just a pinch to season your veggies.

Variations

I’m all about making recipes your own, especially with a dish as versatile as this Sheet Pan Maple Soy Glazed Tofu and Noodles Recipe. I often swap veggies depending on what I have on hand, or tweak the heat level to suit my mood.

• Add Heat: I sometimes throw in a bit more chili garlic sauce or sprinkle in crushed red pepper flakes for a spicier version.
• Different Greens: Swap bok choy for kale, spinach, or snap peas for a new texture and flavor profile.
• Protein Swap: While tofu works great here, you can try tempeh or even chickpeas if you want a change.
• Gluten-Free Adjustments: Use tamari instead of soy sauce and gluten-free hoisin to keep the flavor intact while accommodating dietary needs.

How to Make Sheet Pan Maple Soy Glazed Tofu and Noodles Recipe

Step 1: Press and Marinate the Tofu

Start by preheating your oven to 400°F. While it’s warming up, grab your tofu and make sure you press out as much moisture as possible—this helps it crisp up in the oven instead of steaming. I like to wrap it in a clean towel and put something heavy on top for at least 15 minutes. Once pressed, cut it into chunks and toss it gently in the mixture of soy sauce, nutritional yeast, and chili garlic sauce. This marinade is punchy and gives the tofu a depth that simple sauces can’t touch.

Step 2: Prepare the Veggies and Arrange on Sheet Pan

Using the same bowl is a smart move here—why dirty more dishes, right? Toss your chopped bok choy, broccoli florets, and bell pepper with avocado oil and a pinch of salt. If your sheet pan is big enough, spread the tofu and veggies all out in a single layer; this ensures even roasting and those desirable caramelized edges. If not, use another pan. Roast everything for 15 minutes, letting the oven work its magic.

Step 3: Whisk Together the Maple Soy Sauce

While your tofu and veggies roast, whisk up the sauce directly in the bowl you used earlier. Combine soy sauce, hoisin, maple syrup, rice wine vinegar, cornstarch, water, minced ginger, and crushed garlic. Make sure to whisk thoroughly until the cornstarch dissolves without any clumps. This glaze will be the luscious finish that coats everything beautifully.

Step 4: Add the Sauce and Continue Roasting

Once your tofu and veggies have had 15 minutes in the oven and look roasted but still slightly firm, remove the pan carefully and pour the maple soy glaze over everything. Toss them together gently so the sauce gets everywhere. Pop it back in the oven for another 10 minutes. This extra time lets the sauce thicken and cling perfectly to your tofu and veggies. I love watching that sticky glaze bubble and caramelize just right.

Step 5: Soften the Rice Noodles

While the glaze finishes baking, bring some water to a boil in a kettle. Place your dry rice noodles in a bowl and pour enough boiling water over to cover. Cover the bowl with a plate or foil and let the noodles soak for about 4-5 minutes until soft but still springy. Drain them well and toss with a little oil so they don’t stick together.

Step 6: Combine Noodles with Tofu and Veggies

After the final roasting, push the tofu and vegetables to one side of the pan. Add in your softened noodles and toss gently to coat everything in the flavorful sauce still clinging to the pan. It’s an easy, no-fuss way to coat your noodles without extra stirring bowls or sauce pans.

How to Serve Sheet Pan Maple Soy Glazed Tofu and Noodles Recipe

Garnishes

I love sprinkling this dish with toasted sesame seeds and freshly chopped scallions. They add a lovely crunch and freshness that complements the richer maple soy glaze. Sometimes I add a few sprigs of cilantro or a wedge of lime for brightness, especially on warmer days.

Side Dishes

This recipe stands strong on its own, but if you’re serving others or want to add some variety, steamed edamame or a simple cucumber salad with rice vinegar dressing makes a refreshing side. Crispy spring rolls or miso soup are lovely companions for a fuller meal.

Creative Ways to Present

For special occasions, I like serving the tofu and noodles over a bed of baby greens or in individual bowls layered like a Buddha bowl. Drizzling extra sauce on top and adding a sprinkle of crushed peanuts or cashews gives it that restaurant-worthy finish. It’s a visually stunning—yet simple—presentation that impresses every time.

Make Ahead and Storage

Storing Leftovers

I like to cool leftovers to room temperature then transfer them into an airtight container. Stored in the fridge, this dish stays fresh and delicious for up to 3 days. The noodles may absorb some sauce over time, so I usually give everything a gentle stir before reheating.

Freezing

I’ve found that freezing this tofu and noodles works okay, though the noodles can get a bit softer after thawing. To freeze, portion into single servings in freezer-safe containers. To enjoy later, thaw overnight in the fridge before reheating gently.

Reheating

For best results, reheat leftovers in a skillet over medium heat to revive the tofu’s texture. Add a splash of water if the sauce has thickened too much. Microwaving works fine too but can soften the tofu a bit more.

FAQs

Final Thoughts

This Sheet Pan Maple Soy Glazed Tofu and Noodles Recipe really is one of my favorites to turn to when I want something comforting yet light, with minimal effort but maximum flavor. I love sharing it with friends because it’s so approachable and carries that homemade vibe that everyone appreciates. Give it a try—I’m confident you’ll come back for seconds, just like my family does!

Print