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- Firm tofu (14 oz) - Assorted bell peppers (1 cup) - Broccoli florets (1 cup) - Snap peas (1 cup) - Cornstarch (2 tablespoons) - Sweet chili sauce (3 tablespoons) - Soy sauce (2 tablespoons) - Sesame oil (1 tablespoon) - Garlic (2 cloves) - Fresh ginger (1 tablespoon) - Cooked rice or quinoa for serving - Sesame seeds and green onions for garnish The main ingredients in this dish make it vibrant and tasty. The tofu gives protein and a great texture. I love using firm tofu because it holds its shape well during cooking. Assorted bell peppers add color and sweetness. Broccoli florets bring a nice crunch, while snap peas add a fresh snap to every bite. The marinade ingredients are key to building flavor. Cornstarch gives the tofu a crispy coat. Sweet chili sauce adds sweetness and a bit of heat. Soy sauce enhances the dish's umami flavor. Sesame oil brings richness and depth. Don't forget the additional ingredients! Garlic and fresh ginger give a fragrant kick. Serving the dish over cooked rice or quinoa makes it filling. Finally, sprinkle sesame seeds and sliced green onions on top. They add a lovely crunch and bright flavor. - Preheat the oven to 425°F (220°C). - Line the sheet pan with parchment paper. - Toss tofu cubes with 2 tablespoons of cornstarch. - Add 3 tablespoons of sweet chili sauce. - Mix in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. - Add 2 cloves of minced garlic and 1 tablespoon of grated ginger. - Stir gently until each tofu piece is well-coated. - Place the coated tofu on one half of the sheet pan. - On the other half, add 1 cup of sliced bell peppers, 1 cup of broccoli florets, and 1 cup of snap peas. - Drizzle the veggies with a bit of olive oil. - Season with salt and pepper, then toss to coat. - Bake in the preheated oven for 25-30 minutes. - Stir the pan halfway through for even baking. - Once done, serve the tofu and veggies over cooked rice or quinoa. - Garnish with sesame seeds and sliced green onions for extra flavor. To make your tofu crispy, you must press it first. Pressing removes extra water. When you eliminate moisture, the tofu can crisp up better. After pressing, coat the tofu evenly with cornstarch. This layer helps create a crunchy texture when baked. Make sure every piece is coated. This simple step makes a big difference. For your sheet pan bowls, mix colorful bell peppers, broccoli, and snap peas. These veggies add great flavor and texture. You can also try seasonal vegetables. In spring, add asparagus or zucchini. In fall, consider butternut squash or Brussels sprouts. The key is to pick fresh vegetables that you enjoy. You can serve your sweet chili tofu over rice or quinoa. Rice gives a classic taste, while quinoa adds a nutty flavor. Both are great choices. To add more flavor, drizzle extra sauce on top. You can also sprinkle sesame seeds and sliced green onions as a garnish. They add a nice crunch and fresh taste. Enjoy your delicious bowl! {{image_4}} You can switch tofu for other proteins. Tempeh is a great option. It has a nutty taste and adds a nice texture. If you prefer chicken, use diced chicken breast. Cook it until golden for a tasty twist. Both options work well with the sweet chili sauce. Try using different sauces for a new flavor. Teriyaki sauce adds a sweet and tangy taste. BBQ sauce gives a smoky twist. Mix and match to find your favorite. You can even try a spicy Sriracha sauce if you like heat. Just keep the balance of flavors in mind. Make sure all your ingredients fit your needs. Use gluten-free soy sauce if you want a gluten-free meal. Check the sweet chili sauce for gluten too. For a vegan version, stick with tofu or tempeh. These options keep your dish plant-based while being tasty. Always read labels to ensure everything meets your dietary choices. To store your sweet chili tofu sheet pan bowls, use an airtight container. This keeps the tofu and veggies fresh. Make sure to let the dish cool before sealing. Store it in the fridge for up to three days. You can enjoy it later for a quick meal. To reheat, the best method is the oven. Preheat it to 350°F (175°C). Spread the leftovers on a baking sheet. Heat for about 10-15 minutes. This method keeps the tofu crispy. You can also use the microwave. Heat on high for 1-2 minutes. Stir halfway through to warm evenly, but this may soften the tofu. Yes, you can freeze the sweet chili tofu! Place cooled leftovers in a freezer-safe container. Be sure to leave some space for expansion. It will stay good for up to three months. To thaw, move it to the fridge overnight. Reheat as mentioned above for the best texture. Yes, you can try other sauces. Options like teriyaki and BBQ work well. You can also use hoisin sauce for a sweet and salty kick. Soy sauce mixed with a bit of honey can add sweetness, too. The key is to balance sweet and savory flavors. Feel free to experiment with different sauces to find your favorite. To cut calories, use less oil. You can skip the sesame oil entirely or reduce it. Cut the amount of sweet chili sauce by half and add more spices. Instead of rice, try cauliflower rice for fewer carbs. You can also serve smaller portions while still enjoying the same flavors. If your tofu is not crispy, check how you prepared it. Make sure you press the tofu well to remove excess water. Coat the tofu evenly with cornstarch before baking. Bake it on a preheated pan to help it crisp up. If it still isn’t crispy, try baking it a bit longer or increase the oven temperature slightly. This recipe features firm tofu, colorful veggies, and a tasty marinade. You learned how to prepare, bake, and serve a delicious dish. Baking at 425°F brings out great flavors. Remember to press your tofu for extra crispiness. You can also try different sauces or veggies to mix it up. Don't forget, leftovers store well for later! Enjoy this simple, healthy meal that fits any diet needs. Your journey into plant-based cooking is just beginning. Explore and have fun with your meals!

Sweet Chili Tofu Sheet Pan Bowls

Elevate your meal prep with these mouthwatering Sweet Chili Tofu Sheet Pan Bowls! Featuring crispy tofu, vibrant veggies, and a sweet-spicy glaze, this easy recipe is perfect for busy weeknights. In just 45 minutes, you can enjoy a delicious and healthy dish served over rice or quinoa. Click through to discover the simple steps and enjoy a flavorful meal that everyone will love!
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Ingredients
  

1 block (14 oz) firm tofu, pressed and cut into bite-sized cubes

1 cup assorted bell peppers (red, yellow, or green), thinly sliced

1 cup broccoli florets, evenly cut

1 cup snap peas, trimmed

2 tablespoons cornstarch, for a crispy coating

3 tablespoons sweet chili sauce, for a sweet and spicy glaze

2 tablespoons soy sauce, to enhance flavor

1 tablespoon sesame oil, adding richness

2 cloves garlic, finely minced

1 tablespoon fresh ginger, grated for zest

Cooked rice or quinoa, for serving as a base

Sesame seeds and sliced green onions, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper to prevent sticking and allow for easy cleanup.

    Prepare the Tofu: In a spacious mixing bowl, toss the cubed tofu with cornstarch, sweet chili sauce, soy sauce, sesame oil, minced garlic, and grated ginger. Gently mix until every cube is evenly coated in the flavorful marinade.

      Spread on the Sheet Pan: Transfer the coated tofu to one half of the lined sheet pan, arranging in a single layer for optimal crispiness.

        Add the Vegetables: On the other half of the same sheet pan, lay out the sliced bell peppers, broccoli florets, and snap peas. Drizzle with a touch of olive oil and season with salt and pepper. Toss the vegetables to ensure they’re lightly coated in oil and seasoning.

          Bake in the Oven: Place the filled sheet pan in the preheated oven and bake for 25-30 minutes, or until the tofu is golden and crispy while the vegetables become tender and vibrant. Stir the ingredients halfway through baking for even cooking and browning.

            Serve: Carefully remove the sheet pan from the oven and allow it to cool for a few moments. Serve the fragrant tofu and colorful vegetables over a generous bed of cooked rice or quinoa.

              Garnish: Brighten the dish with a sprinkle of sesame seeds and a scattering of sliced green onions to add a delightful crunch and enhance flavor.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4