Description
A flavorful and easy-to-make Sheet Pan Maple Soy Glazed Tofu and Noodles recipe. Super firm tofu and colorful vegetables are roasted on a single baking tray and coated with a sweet and savory maple soy sauce, served with tender rice noodles. Perfect for a quick, healthy, and gluten-free weeknight dinner.
Ingredients
Scale
Tofu Marinade
- 1 tbsp soy sauce
- 1 tbsp nutritional yeast
- 1-2 tsp chili garlic sauce
Main Ingredients
- 1 (~450 g) block of super firm tofu or pressed extra firm tofu
- 1 clove garlic, crushed
- 1/2 inch piece of ginger, peeled and finely minced
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce (gluten-free if preferred)
- 2 tbsp maple syrup
- 1 tbsp rice wine vinegar
- 1 tsp cornstarch
- 2 tbsp water
- 4 servings of rice noodles
- 1 medium bok choy, chopped
- 1 cup broccoli florets
- 1 red bell pepper, roughly chopped
- 1 tbsp avocado oil
- Salt, to taste
Instructions
- Prepare Tofu Marinade: In a medium bowl, combine 1 tbsp soy sauce, 1 tbsp nutritional yeast, and 1-2 tsp chili garlic sauce. Mix well to combine. Add tofu, cut into pieces, and toss until fully coated with the marinade. Place tofu pieces on a lined baking tray in a single layer.
- Prepare Vegetables: Add chopped bok choy, broccoli florets, and red bell pepper to the same bowl. Toss with 1 tbsp avocado oil and a pinch of salt until evenly coated. Arrange the vegetables around the tofu on the baking tray, making sure everything is spread out in a single layer.
- Roast Tofu and Vegetables: Preheat oven to 400°F (200°C). Place the tray in the oven and roast for 15 minutes to allow the tofu and vegetables to start cooking and browning.
- Prepare Stir-Fry Sauce: While tofu and vegetables roast, add crushed garlic, minced ginger, 3 tbsp soy sauce, 1 tbsp hoisin sauce, 2 tbsp maple syrup, 1 tbsp rice wine vinegar, 1 tsp cornstarch, and 2 tbsp water to the bowl. Whisk thoroughly until the cornstarch is dissolved and the sauce is smooth. Set aside.
- Coat and Thicken Sauce: After 15 minutes of roasting, remove the tray from the oven and pour the prepared sauce over the tofu and vegetables. Toss everything gently to coat evenly, then return the tray to the oven and roast for an additional 10 minutes to thicken the sauce and finish cooking.
- Prepare Noodles: While the tofu and vegetables finish roasting, place dry rice noodles in a heatproof bowl. Boil water in a kettle and pour enough boiling water over the noodles to cover them. Cover the bowl and let noodles soften for 4-5 minutes. Drain the noodles and toss with 1-2 teaspoons of oil to prevent sticking.
- Combine and Serve: Once the tofu and vegetables are done, remove the tray from the oven. Push the tofu and vegetables to one side of the tray and add the cooked noodles to the other side, tossing them gently with the residual sauce on the tray. Serve warm and enjoy your flavorful maple soy glazed tofu and noodles.
Notes
- This recipe is convenient and minimal cleanup since everything is cooked on one sheet pan.
- Use super firm or pressed extra firm tofu to ensure it holds shape when roasting.
- Adjust the chili garlic sauce quantity to control the spiciness according to taste.
- For gluten-free option, ensure to use gluten-free hoisin sauce and soy sauce.
- Leftover tofu and vegetables can be refrigerated and reheated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 0 mg
