Traybake, a savory, one-pan meal cooked on a baking sheet in the oven is a home chef’s friend. This simple vegetarian traybake combines several pantry staples—hoisin, soy sauce and garlic—with broccoli and tofu and yields a hearty, satisfying main.
A 475°F oven develops the right amount of flavorful char on the broccoli and cooks the florets to a pleasing tender-crisp texture. While steamed rice is the usual accompaniment, we went a step further and made Vegetable Fried Rice.
A bit short on the hoisin sauce, we decided to make up the 1/4 cup deficit by including oyster sauce. The end result was less sweet and more to our liking.
Don’t skip the baking-sheet prep. Be sure to line it with foil and mist it with cooking spray. The sugar in the hoisin makes things a little sticky in the oven. The foil and cooking spray help ensure the broccoli and especially the more fragile tofu release from the baking sheet.
Hoisin Broccoli and Tofu Traybake
Ingredients
- 3/4 cup hoisin sauce
- 3 Tbsp. soy sauce
- 3 medium garlic cloves, finely chopped
- 1 Tbsp. toasted sesame oil
- 1 lb. broccoli crowns, cut into 1½-inch florets
- 14 oz. container firm OR extra-firm tofu, drained, halved lengthwise, cut crosswise into ½-inch-thick slices and pressed dry
- Toasted sesame seeds, to serve
Directions
- Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with foil and mist with cooking spray.
- In a small bowl, stir together the hoisin, soy sauce, garlic and sesame oil. In a medium bowl, toss the broccoli with half of the hoisin mixture until evenly coated. Distribute in an even layer on the prepared baking sheet.
- Transfer the remaining hoisin mixture to the now-empty bowl, add the tofu and gently toss to coat. Place the tofu on the baking sheet, arranging it in a single layer, being sure that all the slices lay flat against the baking sheet.
- Roast the broccoli and tofu without stirring until the broccoli is charred and tender-crisp, about 25 minutes. Using a wide metal spatula, transfer to a platter. Sprinkle with sesame seeds.
- Optional garnish: Chopped fresh cilantro
By Calvin Cox for Milk Street
Accounting for Taste 