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Ginger Tofu Broccoli Potatoes
1h 10m$22.34

Ginger Tofu Broccoli Potatoes

Roasted tofu, broccoli, baby potatoes and shiitake mushrooms finished with a soy-ginger glaze. Two sheet pans provide space for the vegetables, and the glaze is added near the end.

  • broccoli
  • dinner
  • one-pan
  • plant-based
  • potatoes
  • sheet-pan
  • tofu
  • Vegan
  • Vegetarian
Bundle it with similar meals
20 min prep50 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

extra-firm tofu · 14 Ounce

Simple Truth Organic® Extra Firm Tofu

100%

In recipe$1.99
To buy$1.99
Details
Simple Truth Organic · 14 oz$1.99 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

baby potatoes · 1 Pound

Private Selection® Petite Spudlings Gourmet Gold Potatoes

100%

In recipe$3.99
To buy$3.99
Details
Private Selection · 1 lb$3.99 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

shiitake mushrooms · 8 Ounce

Simple Truth Organic® Sliced Shiitake Mushrooms

80%

In recipe$9.58
To buy$11.98
Details
Simple Truth Organic · 5 oz$5.99 per packageBuy 2Package use: 80%Product matchEstimated at KROGER

broccoli florets · 5 Cup

Kroger® Broccoli Florets 12 Oz

65%

In recipe$4.28
To buy$6.58
Details
Kroger · 12 oz$3.29 per packageBuy 2Package use: 65%Product matchEstimated at KROGER

low-sodium soy sauce · 0.25 Cup

Kikkoman® Less Sodium Soy Sauce

20%

In recipe$0.60
To buy$2.99
Details
Kikkoman · 10 fl oz$2.99 per packageBuy 1Package use: 20%Product matchEstimated at KROGER

garlic · 2 Count

Garlic

Sale

20%

In recipe$0.10
To buy$0.50
Details
1 ct$0.89
Sale
$0.50 per packageBuy 1Package use: 20%Product matchEstimated at KROGER

toasted sesame oil · 2 Tablespoon

International Collection Toasted Sesame Oil

12%

In recipe$1.16
To buy$9.79
Details
International Collection · 8.45 fl oz$9.79 per packageBuy 1Package use: 12%Product matchEstimated at KROGER

rice vinegar · 1 Tablespoon

Nakano® Natural Rice Vinegar

Sale

4%

In recipe$0.12
To buy$2.99
Details
Nakano · 12 fl oz$3.59
Sale
$2.99 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

maple syrup · 1 Tablespoon

Maple Grove Farms® 100% Pure Maple Syrup

Sale

4%

In recipe$0.36
To buy$8.99
Details
Maple Grove Farms · 12.5 fl oz$10.49
Sale
$8.99 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

fresh ginger · 1 Tablespoon

Spice World™ Fresh Peeled Ginger Bag

3%

In recipe$0.12
To buy$3.99
Details
Spice World · 7 oz$3.99 per packageBuy 1Package use: 3%Product matchEstimated at KROGER

cornstarch · 1 Tablespoon

Kroger® Pure Corn Starch

2%

In recipe$0.04
To buy$2.19
Details
Kroger · 16 oz$2.19 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

Cost Summary

Availability unavailable
$22.34

· only what you use

$5.59

per serving · 4 servings

You pay at checkout$55.98
40% used in this recipe$33.64 unused

Cook this recipe

  • baby potatoes-1 lb
  • broccoli florets-5 cups
  • extra-firm tofu-14 oz
  • shiitake mushrooms-8 oz
  • low-sodium soy sauce-1/4 cup
  • toasted sesame oil-2 tablespoons
  • garlic-2 cloves
  • fresh ginger-1 tablespoon
  • maple syrup-1 tablespoon
  • rice vinegar-1 tablespoon
  • cornstarch-1 tablespoon
1
Preheat and prep vegetables
Cutting Board
Chef's knife

Heat the oven to 425°F and prepare two 18-by-13-inch trays with parchment rated for that heat. Use upper and lower racks. Cut potatoes no thicker than 3/4 inch, slice mushrooms, grate ginger and mince garlic.

Keep fingers tucked and the knife blade angled away while cutting potatoes and mushrooms.

1 pound potatoes
8 ounces shiitake mushrooms
1 tablespoon ginger
2 Count garlic
2
Dry and coat tofu
Measuring Spoons
Cutting Board
Rimmed sheet pan
Chef's knife
Clean kitchen towel

Pat tofu very dry, cut into 1-inch cubes and coat gently with all the cornstarch. Use the first tray.

Use a stable cutting board and keep fingertips clear while cubing the tofu.

14 ounces tofu
1 tablespoon cornstarch
3
Season potatoes and mix the glaze
Measuring Spoons
Rimmed sheet pan
Measuring cup

Toss potatoes and coated tofu with half the sesame oil, reserving the soy-ginger glaze for late cooking. Mix soy sauce, ginger, garlic, maple syrup and vinegar in a bowl.

1 pound potatoes
1/4 cup soy sauce
1 tablespoon ginger
2 Count garlic
1 tablespoon maple syrup
1 tablespoon rice vinegar
1 tablespoon sesame oil
14 ounces tofu
4
First roast
Rimmed sheet pan

Roast tofu and potatoes in a single layer for 20 minutes, turning halfway. Start potatoes cut-side down.

Use oven mitts when moving the hot sheet pan in or out of the oven.

5
Prepare the second pan
Rimmed sheet pan

Coat broccoli and mushrooms with the remaining oil on the second tray and spread evenly. Put both trays in the oven on separate racks.

Use oven mitts and keep your hands away from steam when adding vegetables to the hot pan.

5 cups broccoli
8 ounces shiitake mushrooms
1 tablespoon sesame oil
6
Finish roasting and glaze
Rimmed sheet pan

Add the glaze only when potatoes are nearly tender, then finish until fully fork-tender and the glaze clings. Roast both trays 15–18 minutes initially, stirring and swapping racks halfway; toss with all the glaze and roast 3–5 minutes more. Watch closely to avoid scorching and extend cooking if potatoes remain firm. Glaze softens the tofu coating.

Open the oven carefully and let hot steam escape before leaning over the pan.

7
Rest and serve
Rimmed sheet pan

Rest for 5 minutes, then share all tofu, vegetables and glaze evenly. Scrape up the glaze before serving.

8

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