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- 14 oz (400g) firm tofu, well-drained and pressed - 1 bell pepper, thinly sliced (choose your favorite color) - 1 cup broccoli florets, cut into small pieces - 1 cup snap peas, trimmed - 1 cup carrots, julienned - 4 cloves garlic, finely minced - 2 tablespoons cornstarch - 2 tablespoons olive oil, divided - 1/4 cup honey - 2 tablespoons soy sauce - 1 tablespoon apple cider vinegar - 1 teaspoon sesame oil - Salt and freshly ground black pepper, to taste The firm tofu is the star here. It soaks up flavors and gets crispy when cooked right. The colorful vegetables bring both taste and eye appeal. I love using a mix of bell pepper, broccoli, snap peas, and carrots. Each adds a unique crunch and color. - Sesame seeds - Sliced green onions These garnishes add a nice touch. Sesame seeds give a nutty flavor, while sliced green onions add fresh notes. You can use them to make the dish pop! - Large sheet pan - Parchment paper - Mixing bowls Using a large sheet pan makes everything easy. Lining it with parchment paper helps with cleanup. Mixing bowls are key for preparing the tofu and veggies. - Preheat your oven to 425°F (220°C). - Line the sheet pan with parchment paper. - Cut the pressed tofu into bite-sized cubes. - Transfer the tofu to a large mixing bowl. - Sprinkle the cornstarch over the tofu cubes. - Toss gently until each piece is coated. - Drizzle 1 tablespoon of olive oil over the tofu. - Season with salt and black pepper, then toss again. - Spread the tofu on one side of the sheet pan. - In the same bowl, add the sliced bell pepper, broccoli, snap peas, and carrots. - Drizzle the remaining olive oil over the veggies. - Season with salt and black pepper, then toss to mix. - Arrange the vegetables on the other side of the pan. - Place the sheet pan in the oven and bake for 20-25 minutes. - Flip the tofu and veggies halfway through for even cooking. - While they bake, prepare the honey garlic sauce. - In a small bowl, mix minced garlic, honey, soy sauce, apple cider vinegar, and sesame oil. - Whisk until smooth and well-blended. - After baking, remove the pan from the oven. - Drizzle the honey garlic sauce over the tofu and veggies. - Use tongs to toss everything gently until coated. - Return the pan to the oven for an extra 5-10 minutes. - This will caramelize the dish and make it golden brown. - After cooking, let it cool for a moment. - Garnish with sesame seeds and sliced green onions for crunch. Pressing tofu is key. It removes excess water, making it crispier. If you skip this step, the tofu can turn soggy. Coat the pressed tofu with cornstarch. This helps create a crunchy texture when baked. Cornstarch absorbs moisture and promotes browning. You will love the crisp outside and soft inside! Feel free to mix up the veggies! You can use seasonal or favorite vegetables. Zucchini, bell peppers, or mushrooms work great. Just keep colors and textures in mind. You want a nice balance. For flavor, add a dash of salt and pepper. This will enhance the dish and keep it delicious. Pair your stir fry with steamed rice or quinoa. These sides soak up the sweet sauce well. You can also serve it with a side salad for a fresh touch. This dish holds heat and flavor nicely. Serve it right from the pan or plate it for a fancy look. Enjoy every bite! {{image_4}} You can boost the protein in this dish with chickpeas or edamame. Both add great texture and flavor. To cook chickpeas, simply drain and rinse canned ones. Add them to the pan with the vegetables. For edamame, use frozen and thawed ones, tossing them in at the same time. Keep an eye on cooking time. If using chickpeas, 20 minutes works well. For edamame, 15 minutes is enough. Want more heat? Add chili sauce or red pepper flakes. A teaspoon of each should give you a nice kick. If you prefer it sweeter, you can add more honey. Start with a tablespoon and taste. This way, you can find the right balance for your liking. Make this stir fry your own by changing up the sauces. For an Asian twist, try teriyaki or hoisin sauce. Just swap them for the honey sauce. If you want a Mediterranean vibe, add olives and fresh herbs like oregano or thyme. This will give your dish a whole new taste. To keep your Sheet-Pan Honey Garlic Tofu Stir Fry fresh, store leftovers in airtight containers. This helps prevent moisture loss and keeps flavors intact. Make sure to let the stir fry cool down before sealing it. I recommend eating the leftovers within 3 to 4 days for the best taste and texture. You can freeze the cooked stir fry for later meals. Just place it in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. When you're ready to eat, thaw it overnight in the fridge. Reheat in a pan over low heat until hot. You can also microwave it, stirring every minute to ensure even heating. Preparing this dish in bulk is a great way to save time. You can cook a larger batch and separate the tofu and veggies. This method helps keep everything fresh. Store the tofu and vegetables in different containers. They will stay crisp and tasty. This way, you can mix and match throughout the week for quick meals. Yes, you can use expired honey. Honey lasts a long time. It can stay good for years if stored right. It does not spoil due to its low moisture content. If the honey looks or smells off, it’s better to toss it. Otherwise, it’s safe to use in your stir fry. To make this dish gluten-free, swap out the soy sauce. Use tamari or coconut aminos instead. Both options give a great flavor without gluten. Ensure all other ingredients, like the cornstarch, are also gluten-free. This way, you can enjoy your stir fry without worry. You can swap tofu for other proteins. Chickpeas or edamame work well for a plant-based option. If you want meat, try chicken or shrimp. Adjust cooking times based on what you use. Make sure any meat is cooked fully before adding the sauce. You now have a complete guide to making a delicious and colorful tofu stir fry. We covered essential ingredients, step-by-step instructions, and helpful tips to ensure nice flavors. I shared variations for spice lovers and advice on storing leftovers. Remember, you can adapt this dish to suit your taste and ingredients on hand. Enjoy experimenting with flavors and making this recipe your own!

Sheet-Pan Honey Garlic Tofu Stir Fry

Get ready to savor the delicious flavors of Sheet-Pan Honey Garlic Tofu Stir Fry! This vibrant, easy recipe combines crispy tofu and colorful veggies, all drizzled with a mouthwatering honey garlic sauce. Perfect for busy weeknights, it’s a healthy, satisfying meal the whole family will love. Click through to explore this incredible recipe and learn how to make your taste buds dance with every bite!
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Ingredients
  

14 oz (400g) firm tofu, well-drained and pressed

2 tablespoons cornstarch

2 tablespoons olive oil, divided

1 bell pepper, thinly sliced (choose your favorite color)

1 cup broccoli florets, cut into small pieces

1 cup snap peas, trimmed

1 cup carrots, julienned

4 cloves garlic, finely minced

1/4 cup honey

2 tablespoons soy sauce

1 tablespoon apple cider vinegar

1 teaspoon sesame oil

Salt and freshly ground black pepper, to taste

Sesame seeds and thinly sliced green onions, for garnish

Instructions
 

Preheat your oven to 425°F (220°C). To facilitate cleanup, line a large sheet pan with parchment paper.

    Cut the pressed tofu into bite-sized cubes and transfer them to a large mixing bowl.

      Evenly sprinkle the cornstarch over the tofu cubes. Gently toss until each piece is well-coated for a crispy exterior.

        Drizzle 1 tablespoon of olive oil over the seasoned tofu. Season with a pinch of salt and a dash of black pepper, tossing again to fully coat. Spread the tofu cubes out on one side of the prepared sheet pan to allow for even cooking.

          In the same mixing bowl, add the sliced bell pepper, broccoli florets, snap peas, and julienned carrots. Drizzle the remaining tablespoon of olive oil and season with salt and black pepper. Toss the vegetables to combine thoroughly. Arrange them on the opposite side of the sheet pan from the tofu.

            Place the sheet pan in the preheated oven and bake for 20-25 minutes. Be sure to flip the tofu and veggies halfway through to ensure they cook evenly.

              Meanwhile, prepare the honey garlic sauce by combining the minced garlic, honey, soy sauce, apple cider vinegar, and sesame oil in a small bowl. Whisk until the mixture is smooth and well-blended.

                Once the roasting time is complete, remove the sheet pan from the oven. Drizzle the honey garlic sauce over both the tofu and vegetables, and use tongs to gently toss everything together until coated.

                  Return the sheet pan to the oven for an additional 5-10 minutes, allowing the ingredients to caramelize and turn golden brown.

                    After the final baking time, remove the pan from the oven and let it cool for a few moments. Garnish generously with sesame seeds and sliced green onions for an added crunch and visual appeal.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                        - Presentation Tips: Serve the stir fry directly from the pan for a rustic feel, or plate individual servings in shallow bowls, ensuring a colorful arrangement of tofu and vegetables for a stunning presentation.