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Sheet Pan Sesame Tofu and Asparagus

A healthy and easy-to-make dish featuring protein-rich tofu and nutritious asparagus, combined with a flavorful sesame sauce. Perfect for meal prep and busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 block 14-ounce block extra firm tofu
  • 1 pound asparagus, trimmed and cut into 1-1/2-inch pieces
  • 3/4 cup low-sodium soy sauce
  • 1/4 cup tahini
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 scallions sliced
  • 1 tablespoon white sesame seeds
For Serving
  • 1 cup brown rice or quinoa For serving alongside the dish.

Method
 

Preparation
  1. Preheat the oven to 425 degrees F. Grease a sheet pan with non-stick cooking spray.
  2. Pat the tofu with a paper towel, wrap it in a dry paper towel, and place a cast iron pan or cutting board on top to remove more liquid. Let it stand for 15 minutes.
  3. Cut the tofu into 1-inch cubes.
Baking
  1. Arrange the tofu cubes in a single layer on the sheet pan and bake for 10 minutes.
  2. After 10 minutes, take the pan out of the oven, turn over the tofu, and add the asparagus.
  3. Continue cooking until the tofu is lightly browned and the asparagus is tender and bright green but still crisp, about 7-8 minutes.
Making the Sauce
  1. While the tofu and asparagus are in the oven, make the sauce. In a small saucepan over medium heat, whisk together the soy sauce, tahini, maple syrup, rice vinegar, sesame oil, garlic, ginger, red pepper flakes, salt, and pepper. Simmer for 2 minutes.
  2. In a small bowl, stir together the cornstarch and water and whisk into the sauce. Continue simmering until the sauce thickens, about 2 minutes.
Finishing Touches
  1. Spoon the sauce onto the sheet pan and toss around the tofu and asparagus to coat. Serve extra sauce on the side.
  2. Sprinkle on the scallions and sesame seeds.
  3. Serve with brown rice or quinoa.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Best served with a light cucumber salad or a side of roasted vegetables.