Crispy Sheet-Pan Tofu With Sweet Chili Glaze

Why You’ll Love This Recipe

• Big crunch, minimal effort: Cornstarch + high heat makes tofu crisp without frying.
• Sweet-spicy-glossy finish: Bottled sweet chili sauce delivers instant flavor.
• Weeknight-friendly: Hands-on time is low, and the oven does most of the work.
• Easy to customize: Add soy, ginger, garlic, or extra heat to match your taste.

Grocery List

• Produce: broccoli florets, fresh ginger (optional), scallions (optional)
• Dairy: none
• Pantry: extra-firm tofu, neutral oil, cornstarch, kosher salt, sweet chili sauce, low-sodium soy sauce (optional), jasmine rice, toasted sesame seeds (optional)

Full Ingredients

Crispy Sheet-Pan Tofu

• 1 (14 oz) block extra-firm tofu, drained
• 2 tablespoons neutral oil (avocado, canola, or grapeseed)
• 3 tablespoons cornstarch
• 1/2 teaspoon kosher salt

Sweet Chili Glaze

• 1/2 cup sweet chili sauce (bottled)
• 1 tablespoon low-sodium soy sauce (optional, adds savory depth)
• 1 teaspoon freshly grated ginger (optional, adds brightness)
• 1 teaspoon rice vinegar (optional, for extra tang)
• 1 teaspoon toasted sesame oil (optional, for a nutty finish)

For Serving

• 1 1/2 cups uncooked jasmine rice (yields about 3 cups cooked)
• 4 cups broccoli florets (about 1 large head broccoli)
• 2 tablespoons sliced scallions (optional)
• 1 teaspoon toasted sesame seeds (optional)

Step-by-Step Instructions

Step 1: Prep the oven and pan

Preheat your oven to 425°F (rack in the middle). Line a large rimmed sheet pan with parchment paper for easy cleanup and better browning (tofu is less likely to stick).

Step 2: Press and cube the tofu

Drain the tofu. Press it for 10 minutes to remove excess water: place the block on a plate lined with paper towels (or a clean towel), top with more towels, then set a small skillet and a couple of cans on top.

Cut tofu into 1-inch cubes. (This size balances crisp edges with a tender center.)

Step 3: Coat tofu for maximum crispiness

Add tofu cubes to a medium bowl. Drizzle with 2 tablespoons neutral oil, then sprinkle on 3 tablespoons cornstarch and 1/2 teaspoon kosher salt.

Toss gently until every cube looks lightly coated and dry-ish on the outside. If you see a few pasty spots, keep tossing; it will even out as the cornstarch hydrates.

Step 4: Roast until golden and crisp

Spread tofu on the prepared sheet pan in a single layer with space between pieces (crowding = steaming).

Roast for 22–25 minutes, flipping the cubes at about 12 minutes, until the edges are deeply golden and crisp.

If you want even more crunch, roast an additional 2–3 minutes (keep an eye on it near the end).

Step 5: Mix the sweet chili glaze

While the tofu roasts, make the glaze in a large bowl (large enough to toss the tofu later). Stir together:

1/2 cup sweet chili sauce, plus 1 tablespoon low-sodium soy sauce and 1 teaspoon grated ginger if using. For more balance, you can also add 1 teaspoon rice vinegar. For a toasty finish, add 1 teaspoon toasted sesame oil.

Step 6: Steam the broccoli and cook the rice

Cook the rice according to package directions. For jasmine rice, a common method is: rinse 1 1/2 cups rice, combine with 2 1/4 cups water, bring to a boil, cover, then simmer on low for 12 minutes; rest off heat for 10 minutes, then fluff.

Steam broccoli: bring 1 inch of water to a simmer in a pot fitted with a steamer basket. Add 4 cups broccoli florets, cover, and steam for 5–7 minutes until bright green and crisp-tender. (If you like softer broccoli, steam 1–2 minutes more.)

Step 7: Glaze the tofu and serve

When tofu is hot and crisp from the oven, immediately transfer it to the bowl with the sweet chili glaze. Toss gently to coat. The heat from the tofu thickens the sauce slightly and helps it cling.

Serve tofu over rice with steamed broccoli. Garnish with sliced scallions and toasted sesame seeds if you like.

Pro Tips

• Pressing matters: Even 10 minutes helps the tofu crisp faster and brown more evenly.
• Give tofu space: Spread cubes out on the pan so hot air can circulate; crowded tofu steams instead of crisps.
• Glaze after roasting: Sweet chili sauce contains sugar and can burn in the oven; tossing after keeps it glossy and fresh-tasting.
• Want extra-crispy edges? After roasting, broil on high for 1–2 minutes (watch closely), then glaze.
• Adjust the heat: If your sweet chili sauce is mild, add 1–2 teaspoons sriracha or a pinch of red pepper flakes to the glaze.

Variations

• Garlic-ginger version: Add 1 small garlic clove, finely grated, to the glaze along with the ginger.
• Orange sweet chili: Add 1 teaspoon orange zest and 2 tablespoons orange juice to the glaze for a citrusy twist.
• Veggie sheet-pan meal: Roast broccoli on a second sheet pan at 425°F for 12–15 minutes (toss with 1 tablespoon oil and 1/4 teaspoon salt) instead of steaming.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Tofu will soften once glazed, but you can bring back some crispness by reheating on a sheet pan in a 400°F oven for 8–10 minutes (or in an air fryer at 375°F for 5–7 minutes). If you’re meal-prepping, consider storing the crispy tofu and glaze separately, then toss together right before eating.

Nutrition (per serving)

Approximate, per serving (includes tofu + glaze + 3/4 cup cooked jasmine rice + 1 cup steamed broccoli): 520 calories, 22 g protein, 70 g carbohydrates, 18 g fat, 8 g fiber, 950 mg sodium. Values vary by brand of sweet chili sauce and soy sauce.