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93% would make again

One-pan Parchment Teriyaki Tofu

by Merle O'Neal


for 1 serving

  • 14 oz
    extra firm tofu, 1 block (400 g)
  • 1 carrot, sliced
  • 1 red pepper, chopped
  • ½ broccoli


  • ½ cup
    soy sauce (120 mL)
  • ⅓ cup
    honey (115 g)
  • 2 teaspoons
    sesame seed
  • 1 teaspoon
    sesame oil
  • 4 slices ginger, minced or sliced
  • 3 cloves garlic, minced
  • 1 sprig fresh scallion, chopped



  1. Preheat oven to 450°F (230˚C).
  2. Place two sheets of paper towels on a cutting board and put tofu on top, then put two sheets of paper towels on top of the tofu.
  3. Place heavy books, cast iron pans, etc. on top of tofu for at least 20 minutes to drain water.
  4. In a small bowl, mix marinade ingredients and pour marinade over tofu, then refrigerate for an hour.
  5. Fold the parchment paper in half, then open up.
  6. Place carrots, red pepper, and broccoli on parchment paper, and drizzle on oil and sprinkle on salt and pepper.
  7. Lay the tofu on the veggies, and cinch the paper together by folding it over itself along the edges.
  8. Bake in the oven for 10 minutes or until tofu is golden brown.
  9. Serve over rice or pasta, with a sprinkle of scallions.
  10. Enjoy!




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