Sheet Pan Maple Soy Glazed Tofu and Noodles

This bowl of Maple Soy Glazed Tofu is cooked on a sheet pan and served with noodles. Tossed with an easy to make maple soy stir-fry sauce and ready in 30 minutes.

I love noodles. Normally, I love them stir-fried or tossed in a delicious peanut sauce. But this meal might be my new favorite. It combines all the things I love and only requires an oven to cook and hot water to soften your noodles.

Why You’ll Love This Dish

• It’s simple to prepare. The perfect dish to make on a busier night and easy to change up for vegetables you have on hand.
• This dish is high in protein thanks to the tofu and will leave you feeling full and satisfied.
• Everything cooks in less than 30 minutes and you stir the noodles and the roasted tofu together along with the sauce in the same pan.

Key Ingredients and Substitutions

• Tofu: I used super firm tofu. It’s normally found in the same spot as you would find regular tofu, but is often stored in a vacuum sealed package. You do not need to press this tofu and it tends to be higher in protein because it’s super dense. You can opt to use extra firm tofu instead if needed.
• Nutritional Yeast: One component of our tofu coating that helps add additional savory umami flavor and makes the tofu brown better.
• Soy Sauce: To make this dish gluten-free, make sure to use a gluten-free variety. You can also use a wheat free tamari or coconut aminos.
• Ginger & Garlic: I used fresh, but if you’d like to save time, opt for 1/2 tsp garlic powder and 1/4 tsp ginger powder for the sauce.
• Maple Syrup: This helps to balance the savory components of the dish. You can also use agave or regular granulated sugar.
• Rice Wine Vinegar: Helps provide a nice tang to the sauce. You can also use white wine vinegar or lime juice if that is what you have on hand.
• Cornstarch: Will help thicken up our sauce. You can use arrowroot starch if desired.
• Noodles: I used a gluten-free rice ramen package. Just make sure to allow them to rehydrate with some boiling water in a bowl until they have softened. You can also use any variety of noodle you prefer for this dish, just make sure to prepare according to package.
• Bok Choy: A nutrient dense green vegetable that happens to be a type of Chinese Cabbage. It’s very nutritious and provides nutrients like calcium, vitamin C, folate, vitamin A and antioxidants. If you can’t find, feel free to use more broccoli.

How to Make Maple Soy Glazed Tofu and Noodles

Start by prepping your tofu and vegetables. For the tofu, add soy sauce, chili garlic sauce and nutritional yeast to a bowl and give a good mix. Toss the tofu in the mix until completely coated, then place on a lined baking tray.

To the same bowl, add in your chopped vegetables, coat with oil and sprinkle with salt. Give everything a good toss to coat and then place on the baking tray. Arrange your tofu and vegetables on the tray making sure that they are laid out in a single layer. Place the tray(s) in the oven to roast.

Prepare the noodles and sauce. Take your dry noodles and place in a bowl. Cover the noodles in boiling water (I use a tea kettle to do this) and then cover the bowl and allow to sit for 4-5 minutes or until the noodles have loosened. Drain them and toss with oil to coat.

Remove the tofu and vegetables from the oven and add the stir-fry sauce. Toss everything together on the tray and place in the oven for an additional few minutes for the sauce to caramelize and thicken. Once cooked, remove the tray from the oven, push the vegetables to the side of the tray, and add the cooked noodles. Mix the noodles in the residual sauce on the tray and serve with the cooked tofu and vegetables.

Expert Tips for this Recipe

• Make sure to spread your tofu and vegetables out on a single layer to help everything roast evenly.
• Aim for similar sized diced veggies. Cutting them evenly will help make sure that they cook evenly at the same time. Irregular shaped pieces will cause some pieces to be cooked well and others to be either hard or burnt depending on size.
• To prevent your noodles from sticking, make sure to toss your cooked noodles in a little oil before applying the sauce.
• Noodle instructions will vary depending on the brand you use. I used Lotus Foods Rice ramen and was able to soak in boiling water to soften them. The time might vary, so look at your package to determine how you wish to prepare.

Frequently Asked Questions

How to Store and Serve

This meal is complete as is. However, you can swap out the noodles and choose to serve the tofu and vegetables over rice or quinoa.

This dish is best served immediately after making while the noodles and vegetables are still hot and saucy. If you decide to make this recipe for meal prep, just roast the vegetables and tofu. Then you can cook your noodles day of to enjoy them with the tofu and vegetables. Place the vegetables and tofu in airtight containers and place in the fridge for up to 4 days. The sauce can also be stored in a separate container for the same amount of time.

More Vegan Sheet Pan Dinners to Try

• Sheet Pan Roasted Garlic and Herb Chickpeas
• Smoky Sweet Potato and Chickpea Sheet Pan Dinner
• Sheet Pan Cashew Tofu
• Maple Balsamic Roasted Brussels Sprouts and Chickpeas
• Sheet Pan Sweet Chili Chickpeas

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★ Catherine

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