55m$22.45Ginger Tofu Broccoli Potatoes
A hearty sheet-pan dinner with tofu, broccoli, baby potatoes, mushrooms, and soy-ginger glaze. The tofu roasts crisp while the vegetables turn tender and savory.
- Energy
- 333 calories per serving
- Protein
- 18.8 g per serving
- Carbs
- 39.4 g per serving
- Fat
- 13 g per serving
- Sodium
- 657 mg per serving
Shopping options
toasted sesame oil
2 Tablespoon
International Collection Toasted Sesame Oil
12%
maple syrup
1 Tablespoon
Maple Grove Farms® 100% Pure Maple Syrup
4%
shiitake mushrooms
8 Ounce
Simple Truth Organic® Sliced Shiitake Mushrooms
80%
baby potatoes
1 Pound
Private Selection® Petite Spudlings Gourmet Gold Potatoes
100%
fresh ginger
1 Tablespoon
Spice World™ Fresh Peeled Ginger Bag
3%
rice vinegar
1 Tablespoon
Nakano® Natural Rice Vinegar
4%
broccoli florets
5 Cup
Kroger® Broccoli Florets 12 Oz
65%
low-sodium soy sauce
0.25 Cup
Kikkoman® Less Sodium Soy Sauce
20%
cornstarch
1 Tablespoon
Kroger® Pure Corn Starch
2%
extra-firm tofu
14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
garlic
2 Count
Garlic
20%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- baby potatoes-1 lb
- broccoli florets-5 cups
- extra-firm tofu-14 oz
- shiitake mushrooms-8 oz
- low-sodium soy sauce-0.25 cups
- toasted sesame oil-2 tbsp
- garlic-2 cloves
- fresh ginger-1 tbsp
- maple syrup-1 tbsp
- rice vinegar-1 tbsp
- cornstarch-1 tbsp
Preheat oven to 425°F; halve the baby potatoes, slice the shiitake mushrooms, grate the fresh ginger, and mince the garlic.
Keep fingers tucked and the knife blade angled away while cutting potatoes and mushrooms.
Pat the tofu very dry, cut it into 1-inch cubes, place it on the rimmed sheet pan, and toss with cornstarch.
Use a stable cutting board and keep fingertips clear while cubing the tofu.
Add potatoes, soy sauce, ginger, garlic, maple syrup, rice vinegar, and sesame oil to the pan; toss well until tofu and potatoes are evenly coated.
Spread everything into a single layer and roast for 20 minutes.
Use oven mitts when moving the hot sheet pan in or out of the oven.
Add broccoli florets and shiitake mushrooms to the same pan; toss with the glaze and return to a single layer.
Use oven mitts and keep your hands away from steam when adding vegetables to the hot pan.
Roast for 18 to 22 minutes, until potatoes are fork-tender, broccoli is browned at the edges, and tofu is crisp.
Open the oven carefully and let hot steam escape before leaning over the pan.
Let the pan stand for 5 minutes before serving so the glaze settles and thickens slightly.
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