Who else loves a good Sheet Pan Meal?! Can we make SPM a thing?! Hmm, think on it. This is Extra Crispy Tofu Stir Fry, but what do you call it when it’s actually not stir fried at all and baked in the oven instead?! I’m not sure, but it definitely is delicious. I need to make it for my Chinese mama and see if she approves!
I found the baby corn at Trader Joe’s and I was shocked to see them. Full disclosure, I grew up eating baby corn but it came out of a can! So I wasn’t sure what the fresh baby corn would be like and it was really good. My kids couldn’t get enough of the fresh baby corn. It’s sweet and tastes just like corn, we even tried to pull a Tom Hanks and eat the baby corn in rows. Ha, please tell me you know what movie I’m referencing. Or is that showing my age? The movie is Big and now that I’m talking about it, I need to watch it again. Anyways, I digress. I make this meal a lot and it’s so customizable. It’s really not a recipe, as I throw together whatever vegetables I have on hand with soy sauce and sesame oil. You can even add oyster sauce, black vinegar, whatever floats your boat. So i’m really sorry that there are not exact measurements to follow for the sauces, as it changes depending on our mood that day. The combinations are endless, but the secret to it all is how super easy it is to throw the veggies and tofu on a pan and bake it! Phewww I said it again, you bake this stir fry! And sauce it after, then serve it on rice. It’s an easy and healthy meal!
Ingredients
- 1 package of extra firm tofu
- 1 lb fresh green beans, ends trimmed
- 1 package fresh mushrooms, sliced
- 1 package fresh or canned baby corn
- 1 red bell pepper, sliced
- 1/2 white onion, sliced
- 1/2 red onion, sliced
- 5 green onions, sliced
- soy sauce to taste
- sesame oil to taste
- olive oil
- white pepper, onion salt, garlic powder to taste
- sesame seeds to garnish **You can also use whatever veggies you have on hand, this doesn’t have to be exact
Directions:
- Preheat oven to 425 degrees
- Cut up tofu into 1 inch squares
- Coat tofu with sesame oil, olive oil, pepper, onion salt, garlic powder
- Place on a parchment paper lined baking sheet and put into preheated oven
- Mix together all your vegetables and coat with sesame oil, olive oil, pepper, onion salt, and garlic powder
- Place on a parchment paper lined baking sheet and put into preheated 425 degree oven
- Roast the veggies and tofu for about 25 minutes or until tofu is crispy & veggies are to your liking
- Toss with soy sauce and sesame oil if needed (I like to drizzle chili sesame oil on top for a kick, it’s so good if you like spicy)
- Serve over rice and top with sesame seeds
Sheet Pan Stir Fry
Ingredients
- 1 package of extra firm tofu
- 1 lb fresh green beans, ends trimmed
- 1 package fresh mushrooms, sliced
- 1 package fresh or canned baby corn
- 1 red bell pepper, sliced
- 1/2 white onion, sliced
- 1/2 red onion, sliced
- 5 green onions, sliced
- soy sauce to taste
- sesame oil to taste
- olive oil
- white pepper, onion salt, garlic powder to taste
- sesame seeds to garnish **You can also use whatever veggies you have on hand, this doesn’t have to be exact
Method
- Preheat oven to 425 degrees
- Cut up tofu into 1 inch squares
- Coat tofu with sesame oil, olive oil, pepper, onion salt, garlic powder
- Place on a parchment paper lined baking sheet and put into preheated oven
- Mix together all your vegetables and coat with sesame oil, olive oil, pepper, onion salt, and garlic powder
- Place on a parchment paper lined baking sheet and put into preheated 425 degree oven
- Roast the veggies and tofu for about 25 minutes or until tofu is crispy & veggies are to your liking
- Toss with soy sauce and sesame oil if needed (I like to drizzle chili sesame oil on top for a kick, it’s so good if you like spicy)
- Serve over rice and top with sesame seeds
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