Sheet Pan Vegan Chicken and Broccoli
If you're looking to level up your takeout at home game, then you'll love this Sheet Pan Vegan Chicken and Broccoli option made with tofu puffs!
Servings: 4 people
Calories: 224kcal
Ingredients
- 1 ¼ cup vegetable stock
- 1-2 tablespoon cornstarch (sub with arrowroot powder)
- 1 head broccoli, stems included, cut into bite size pieces
- 2 tablespoon olive oil
- ½ teaspoon salt, more or less to taste
- ½ tsp black pepper, more or less to taste
- 2 tbsps shoaxing wine (sub with red wine vinegar)
- 3 tablespoon soy sauce
- 2 tablespoon vegan fish sauce
- 2 teaspoon sesame oil
- 2 teaspoon brown sugar
- ¼ teaspoon white pepper, optional
- 3 cloves garlic, minced
- ½ teaspoon fresh ginger, optional
- 1 package puffed tofu (sub with pressed extra firm tofu)
Instructions
- Preheat oven to 400° F. Line a baking sheet with parchment paper or grease with oil. Whisk together cornstarch and stock. Set aside
- In a large bowl, add broccoli pieces. Drizzle oil, salt, and pepper over and toss to combine. Add to a baking sheet. Bake for 10 minutes.
- In a medium bowl, combine all ingredients from wine to ginger and whisk. Add in cornstarch mixture to this and whisk again.
- In large bowl, add the cooked broccoli, puffed tofu, add the sauce. Toss to combine. Put back on baking sheet and cook for 10 minutes or until broccoli pieces are fork tender and puffs are warm throughout.
- Top with sesame seeds or green onions if desired. Serve over rice, noodles, or quinoa.
Notes
*Nutritional values are only estimates. Please utilize your own brands for accuracy.
Nutrition
Serving: 0.25tray | Calories: 224kcal | Carbohydrates: 19g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1956mg | Potassium: 700mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1105IU | Vitamin C: 136mg | Calcium: 115mg | Iron: 3mg