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
- 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
- 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