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Sheet pan General Tso tofu with broccoli, red bell peppers, and carrots, garnished with sesame seeds and chopped green onions.
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General Tso's Tofu Sheet Pan Dinner

Crispy tofu, roasted vegetables, and a sticky, sweet-and-spicy sauce come together for the most delicious vegetarian meal in this General Tso's tofu sheet pan dinner. 
Prep Time20 minutes
Cook Time40 minutes
Pressing Time30 minutes
Total Time1 hour 30 minutes
Course: Main Dish, Sheet Pan Dinners
Cuisine: Chinese
Diet: Vegetarian
Servings: 4
Author: Rachel Gurk

Ingredients

For Tofu:

  • 1   block (14 to 16 ounces) extra‑firm tofu
  • 2  tablespoons cornstarch
  • 1  tablespoon olive or avocado oil
  • ½  teaspoon coarse ground black pepper

For Vegetables:

  • 1 crown broccoli, cut into small florets (about 3 cups)
  • 2 carrots, sliced in ¼ -inch slices (about 1 cup)
  • 1 red bell pepper, cut into 1‑inch pieces (about 1 ½ cups)
  • 1  tablespoon olive or avocado oil
  • ¼  teaspoon kosher salt

For Sauce:

  • ¼ cup low-sodium chicken broth (vegetable broth or water is okay, too)
  • ¼   cup lower-sodium soy sauce
  • 3  tablespoons ketchup
  • 2  tablespoons packed brown sugar
  • 1  tablespoons rice vinegar
  • 1  tablespoon sriracha
  • 1 tablespoon cornstarch
  • 1 teaspoon grated fresh ginger

For Serving:

  • 1 ½ cups uncooked rice (about 4 ½ cups cooked rice)
  • thinly sliced green onion and toasted sesame seeds, for serving (optional)

Instructions

  • Wrap tofu in a clean lint-free towel and press for 30 minutes under a heavy skillet, or use a tofu press. After tofu is pressed, cut it into ½ -inch cubes.
    1   block (14 to 16 ounces) extra‑firm tofu
  • If you need to cook rice to serve with the meal, get that started before baking the tofu.
  • Preheat oven to 425°F. Spray a rimmed sheet pan (about 18 x 13 inches) generously with olive oil or nonstick cooking spray or line with parchment paper (see note).
  • In a medium bowl, gently toss the tofu with cornstarch. Add the oil and black pepper, and toss until coated. Spread the cubes in a single layer on one third of the pan.
    2  tablespoons cornstarch, 1  tablespoon olive or avocado oil, ½  teaspoon coarse ground black pepper
  • In the same bowl, combine the broccoli, carrots, bell pepper, additional oil, and salt. Arrange the vegetables on the other side of the pan.
    1 crown broccoli, cut into small florets, 2 carrots, sliced in ¼ -inch slices, 1 red bell pepper, cut into 1‑inch pieces, 1  tablespoon olive or avocado oil, ¼  teaspoon kosher salt
  • Bake for 35  minutes.
  • Meanwhile, stir up the sauce. in a small bowl, whisk broth, soy sauce, ketchup, brown sugar, rice vinegar, sriracha, cornstarch, and ginger until smooth.
    ¼ cup low-sodium chicken broth, ¼   cup lower-sodium soy sauce, 3  tablespoons ketchup, 2  tablespoons packed brown sugar, 1  tablespoons rice vinegar, 1  tablespoon sriracha, 1 tablespoon cornstarch, 1 teaspoon grated fresh ginger
  • Remove the pan from the oven, stir the tofu and vegetables gently to loosen them from the pan, then pour the sauce over the tofu and vegetables, tossing gently to coat. Return the pan to the oven to bake for 3 to 4 minutes, or until the sauce is bubbling. Stir again.
  • Serve immediately over steamed rice or noodles, garnished with sliced green onions and sesame seeds.

Video

Notes

  • Baking tofu: Even though I generally don't line the pan with parchment paper for sheet pan dinners, I prefer to use parchment paper when I'm baking tofu because the tofu tends to stick a bit. It browns nicely on the parchment and gets crispy. 
  • Vegetarian/vegan: With the simple substitution of vegetable broth or water instead of chicken broth, this recipe is perfect for a vegetarian or vegan diet.
  • Storage: Any leftovers can be covered and refrigerated for up to 4 days. It can be frozen in a resealable freezer bag or freezer container for up to 2 months. Reheat in the microwave or in a small skillet. 
  • Variations: Try tempeh instead of tofu. Boneless skinless chicken, cut into bite-sized pieces can be substituted for the tofu. Try different vegetables, depending on what's in season or happens to be in your refrigerator. Toss in a handful of cashews or peanuts to add crunch. For a shortcut, buy General Tso's sauce instead of making homemade. 

Nutrition

Calories: 464kcal | Carbohydrates: 79g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1004mg | Potassium: 544mg | Fiber: 3g | Sugar: 13g | Vitamin A: 6461IU | Vitamin C: 60mg | Calcium: 78mg | Iron: 2mg

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