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Sheet Pan Tofu Stir Fry
The Fitchen

Sheet Pan Tofu Stir Fry

4.84 from 6 votes
This sheet pan tofu stir fry recipe is an easy, all-in-one meal made with tofu, snap peas, and carrots. It's perfect for weeknight dinners or meal prep! If desired, serve over soba noodles, rice, or quinoa.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 -4 servings
Course: Main Course
Cuisine: Asian
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 package of tofu extra firm
  • 3 cups carrots peeled and chopped
  • 3 cups snap peas
Marinade
  • 1/4 cup tamari or soy sauce
  • 2 Tablespoons water
  • 2 Tablespoons maple syrup or honey
  • 1 Tablespoon sesame seeds
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon ginger powder

Method
 

  1. Preheat oven to 400ºF. Line a large baking sheet (or two smaller baking sheets) with parchment.
  2. Drain tofu of excess water and cut into cubes about 1/2" square.
  3. Add marinade ingredients to a bowl and whisk to combine.
  4. Combine tofu, carrots, and snap peas in a large ziplock bag and pour in marinade. Shake well to coat everything evenly.
  5. Pour the tofu and veggies onto the baking sheet and spread evenly.
  6. Bake 30-35 minutes, tossing halfway. Serve and enjoy!

Notes

I cooked 4 oz. of soba noodles to serve the stir fry over – A) because I love soba noodles and B) because it makes the meal go further.