Apricot Ginger Teriyaki Glazed Vegetable and Tofu Sheet Pan

Apricot Ginger Teriyaki Glazed Vegetable and Tofu Sheet Pan

Recipe #2 will feature Apricot Ginger Teriyaki Glaze (position 2 of 7 in rotation) https://coomoojams.com/product/apricot-ginger-teriyaki-glaze/

Ingredients

• 14 ounces extra-firm tofu, pressed and cut into 1-inch cubes
• 2 cups broccoli florets
• 1 red bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 1 cup snap peas, trimmed
• 2 tablespoons neutral oil, divided
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup Apricot Ginger Teriyaki Glaze (product link)
• 1 tablespoon low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon sesame seeds, toasted, for garnish
• 2 green onions, thinly sliced, for garnish
• Cooked rice or noodles to serve, optional

Instructions

1. Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper or lightly oil it.
2. Prepare the tofu: After pressing, pat the tofu cubes dry and toss with 1 tablespoon neutral oil, 1/4 teaspoon kosher salt, and a pinch of black pepper. Spread tofu on one side of the sheet pan in a single layer.
3. Prep the vegetables: In a large bowl toss broccoli, red bell pepper, red onion, and snap peas with the remaining 1 tablespoon oil and 1/4 teaspoon kosher salt. Spread the vegetables on the other half of the sheet pan in a single layer so everything roasts evenly.
4. Roast: Place the sheet pan in the oven and roast for 12 minutes. Remove the pan, flip the tofu and stir the vegetables so they roast evenly. Return to the oven and roast another 8 to 10 minutes until tofu edges are golden and vegetables are tender crisp.
5. Make the glaze: While the sheet pan finishes roasting, whisk together Apricot Ginger Teriyaki Glaze, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic in a small bowl until smooth. Reserve 2 tablespoons of the glaze for finishing the plated dish.
6. Glaze and broil: After roasting, brush the glaze generously over the tofu and vegetables. Switch oven to broil on high and broil 1 to 2 minutes until the glaze bubbles and becomes glossy. Watch closely to prevent burning.
7. Finish: Remove the pan from the oven. Sprinkle toasted sesame seeds and sliced green onions over the glazed tofu and vegetables. Taste and add a pinch more salt if needed.
8. Serve: Transfer to a platter or serve straight from the sheet pan over cooked rice or noodles. Drizzle the reserved 2 tablespoons glaze over individual portions for extra shine and flavor.

Notes

• Creative use of the product: Apricot Ginger Teriyaki Glaze is used both as a cooking glaze that caramelizes under the broiler and as a finishing drizzle. The jam provides concentrated apricot sweetness, ginger warmth, and savory aromatics that cling to tofu and vegetables, creating glossy pockets of flavor and attractive caramelization.
• Make ahead: Press and cut tofu and chop vegetables up to a day ahead. Store separately refrigerated and assemble just before roasting.
• Balance: Rice vinegar and soy sauce add acidity and umami to balance the jam sweetness. Toasted sesame oil and seeds give a nutty background note while ginger and garlic add bright savory lift.
• Variations: Swap tofu for thinly sliced chicken breast or salmon fillets and adjust roast time accordingly. Add sliced mushrooms or baby bok choy for more variety.
• Storage: Leftovers keep in an airtight container for up to 3 days. Reheat in a 350 F oven for 8 to 10 minutes to refresh the glaze gloss.