Spicy Peanut Tofu Sheet Pan Dinner
Print this recipe here!
— If you don’t have vegetable stock paste, just use ½ cup of vegetable stock in place of the paste and water.
— You could use a lot of other veggies, like snow peas, and tempeh in place of the tofu.
— This can come together in 30 minutes if you work fast!
1 block firm or extra firm tofu
3 portobello mushrooms
1 cup broccoli florets
1 red bell pepper, sliced
1 tablespoons of tamari
¼ cup peanut butter
1 tablespoon gochujang
1’ knob of peeled ginger
1 garlic clove
1 tablespoon rice vinegar
1 tablespoon tamari
2-3 dates for sweetness
1 teaspoon vegetable stock paste
½ cup warm water
Noodles, rice, quinoa, etc.
Preheat oven to 425F.
Blend all sauce ingredients in a blender until smooth. Scrape into a bowl and set aside.
To prep the tofu, slice into ½” thick squares or triangles and press some of the moisture out with a tea towel. Clean mushrooms and prep veggies. Place tofu, veggies and mushrooms on a parchment lined baking sheet. Brush all sides of the tofu and mushrooms with the peanut sauce. Spritz everything with some oil and drizzle the broccoli with a little tamari if you’d like.
Bake for 10 minutes. Remove from oven. Stir broccoli and peppers, and flip the mushrooms and tofu. Bake for another 10 minutes. Then broil on high for about 5 minutes, being sure to keep a close eye so as not to burn anything.
As you are broiling,heat up the remaining sauce in a small saucepan over medium heat. Add some water, one tablespoon at a time, if you find the sauce is getting too thick.
To serve, use extra sauce for serving or douse noodles/rice in it, if using. Pile on the veggies and tofu. Top with chopped herbs and sesame seeds and maybe a squirt or two of lime juice