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Pregistry’s Friday Recipe: Sheet Pan Tofu with Noodles

Whether you’re a vegan, vegetarian or just trying to incorporate more meatless meals into your dinner rotation, you are going to love this dish!

Tofu – while on its own is somewhat bland and flavorless – beautifully takes on whatever marinade it’s paired with. The secret is to press as much of the moisture out first so that it soaks up the marinade.

Tofu is accompanied here by boiled and drained ramen noodles that are laid out on a sheet pan so that they become incredibly crispy. This easy dinner is finished off with baby bok choy (also cooked on the sheet pan), but broccoli could beautifully substitute!

Sheet Pan Tofu with Noodles:

  • 14-oz package extra firm tofu, prepared (see Note, below)
  • 4 tablespoons hoisin sauce
  • 4 tablespoons sesame oil, divided
  • 2 tablespoons maple syrup
  • 1 garlic clove, minced
  • 2 teaspoons sesame seeds
  • 2 blocks instant ramen noodles (discard the flavor packets)
  • 2 tablespoons vegetable oil, divided
  • 2 tablespoons low-sodium soy sauce
  • 3 baby bok choy, sliced lengthwise into quarters

Place the hoisin sauce, 2 tablespoons of the sesame oil, maple syrup, garlic and sesame seeds in a glass dish large enough to hold the tofu slices in a single layer – whisk to combine. Add the tofu slices, turning to coat all sides in the marinade and let sit while you continue with the recipe.

Heat the oven to 450 degrees; place one rack in the top and one in the bottom. Place the ramen noodles in a bowl. Bring 8 cups of water to a boil and pour over the noodles. Let sit for 5 minutes and drain. Spread the noodles onto a sheet pan and drizzle the remaining 2 tablespoons of sesame oil, 1 tablespoon of the vegetable oil and the soy sauce over. Toss to coat. Place the sliced bok choy in your now-empty bowl.

Push the noodles to the edges of the pan so that the tofu can sit directly on the pan without overlapping (do not discard the marinade). Place on the bottom rack of the oven and bake for 15 minutes.

Toss the bok choy with the remaining tablespoon of vegetable oil. Remove the sheet pan from the oven and add the bok choy. Return the pan to the top rack of the oven and bake for about 5 more minutes. Drizzle with the reserved marinade and serve.

Note: to prepare tofu, remove from package, thoroughly drain and pat dry. Wrap in a few paper towels and place in a pie plate or other shallow dish, then top with something heavy like a cast iron skillet. Let sit for at least 30 minutes. Unwrap the tofu, pat dry and cut into 1/4” thick slices.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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