Sheet Pan Chinese Cashew Tofu

My family loves this Sheet Pan Chinese Cashew Tofu! It’s truly one of our favorite weeknight dinners, with crispy tofu, roasted veggies, and a glossy ginger-garlic sauce tossed with toasted cashews.

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Looking for a quick recipe that everyone will enjoy but that’s still totally plant-based? This is it! I love this dish because it takes simple, affordable tofu and transforms it in the oven, no constant stir-frying needed. The sauce thickens and caramelizes on the pan, the tofu turns golden at the edges, and the vegetables soak up all that flavor. It’s fast, colorful, and feels just as satisfying as takeout.

PS – You’re not limited to tofu cubes! This same sauce is fantastic with chickpeas, tempeh, or just a big tray of mixed vegetables if you want to switch things up.

Why You’ll Love This Recipe

This dish turns simple ingredients into a restaurant-style meal at home.

Crispy tofu: The tofu develops a golden crust that stays crunchy without frying.

Rich sauce: Sweet, tangy, and a hint of spice with ginger, garlic, and Sriracha.

Colorful veggies: Bell peppers and broccoli roast perfectly, keeping bright flavors and texture.

Quick cleanup: Sheet pan cooking makes washing up easy and stress-free.

Make-ahead friendly: Prep tofu and sauce in advance for a weeknight meal.

Kid-friendly option: Adjust the spice and enjoy a crowd-pleasing dinner for the whole family.

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Ingredients

Vegetables & Tofu:

• 2 bell peppers, sliced
• 2 heads broccoli, chopped into florets
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 block extra-firm tofu, pressed and cubed

Sauce & Seasoning:

• 1/4 cup coconut nectar or maple syrup
• 1 tablespoon freshly squeezed lime juice
• 1/4 cup liquid aminos or tamari
• 1 teaspoon Sriracha (adjust to taste)
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1 tablespoon rice vinegar
• 1/2 cup roasted cashews
• 1/4 cup water

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Step-by-Step Instructions

1. Prep the tofu and veggies

Preheat the oven to 425°F (220°C). Press the tofu to remove excess water and cut into cubes. Slice bell peppers and separate broccoli into florets. Place tofu on a large sheet pan and toss with a tiny bit of oil to lightly coat.

2. Make the sauce

In a small bowl, whisk together coconut nectar, lime juice, liquid aminos, Sriracha, rice vinegar, and the cornstarch-water mixture. Stir until smooth and set aside.

3. Assemble the pan

Add the broccoli, bell peppers, garlic, and ginger to the sheet pan with the tofu. Pour the sauce evenly over the tofu and veggies. Toss lightly to coat, making sure the sauce distributes evenly.

4. Bake to perfection

Roast in the oven for 20–25 minutes, stirring halfway through. The tofu should be golden and crispy, and the veggies should be tender but still vibrant. Cashews can be added during the last 5 minutes of baking to toast lightly without burning.

5. Serve immediately

Remove from the oven and squeeze a little extra lime juice if desired. Serve hot over steamed rice or noodles, garnished with fresh green onions or cilantro for extra color and freshness.

Tips & Variations

• Extra crispiness: Toss tofu in cornstarch before baking for a crunchy texture.
• Veggie swaps: Snap peas, carrots, or zucchini also roast beautifully with this sauce.
• Mild version: Reduce or skip the Sriracha for a kid-friendly meal.
• Make it saucier: Add an extra tablespoon of liquid aminos or a splash of vegetable broth.
• Meal prep: Store tofu and roasted veggies separately from sauce for up to 3 days.

Serving Suggestions

Sheet Pan Chinese Cashew Tofu pairs wonderfully with fluffy jasmine rice or soba noodles. You can add a side of steamed bok choy or a simple cucumber salad to brighten the plate. For a fun twist, serve in lettuce cups with extra cashews on top for a handheld option. I often sprinkle sesame seeds and a drizzle of extra sauce to finish it beautifully.

Frequently Asked Questions

Can I use regular soy sauce instead of liquid aminos?

Yes, regular soy sauce works fine but may increase the saltiness slightly.

Do I need to press the tofu?

Pressing removes moisture so the tofu crisps up better in the oven.

Can this be made gluten-free?

Absolutely. Ensure you use tamari or a gluten-free liquid aminos substitute.

Can I roast the cashews separately?

Yes, it prevents burning and keeps them perfectly crunchy.

How long will leftovers last?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.

Final Thoughts

Sheet Pan Chinese Cashew Tofu delivers a colorful, flavorful, and easy vegan dinner with minimal cleanup. The crunchy tofu, tender vegetables, and sweet-savory sauce make it irresistible, and it feels like a treat even on a busy night. This dish is versatile, delicious, and perfect for making weeknight meals exciting while keeping it entirely plant-based.