Sheet Pan Honey Sriracha Tofu on a sheet pan.

Sheet Pan Honey Sriracha Tofu

  • Author: Laurel
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Oven
  • Cuisine: Asian


Sheet Pan Honey Sriracha Tofu is an easy weeknight meal! The sweet, spicy, sauce coats the roasted vegetables and sticky tofu which gets perched on a bed of fluffy white rice. Make it on a weeknight or for meal prep!



For the honey sriracha sauce:

  • 1/4 cup liquid aminos
  • 1/3 cup + 1 tablespoon honey OR maple syrup
  • 12 tablespoons sriracha (more or less to achieve your desired level of spice)
  • 3 gloves garlic, minced
  • 1 tablespoon corn starch mixed with 1/4 cup water

The rest:

  • 1 block extra firm tofu, cut into cubes
  • 1 head broccoli, cut into florets
  • 1 bell pepper, chopped
  • 2 carrots, sliced
  • Avocado oil
  • Cooked rice for serving (optional)


  1. Preheat the oven to 425 degrees.  If serving over rice, start cooking it according to the package directions.
  2. Add all the sauce ingredients, except the corn starch mixture, into a sauce pan. Heat on medium high until it simmers. Remove from the heat, and whisk in the corn starch mixture. Return to the heat and simmer for 1 minute.
  3. Add the vegetables and tofu to a sheet pan. Drizzle on some avocado oil and toss to coat. Add in half the sauce and toss again. Bake for 20-25 minutes or until the veggies and tofu are beginning to brown. Serve atop rice with extra sauce.


  • Serving Size: 1/4 recipe without rice
  • Calories: 168
  • Sugar: 30.2
  • Sodium: 554
  • Fat: 1.2
  • Saturated Fat: 0.2
  • Carbohydrates: 40
  • Fiber: 3.2
  • Protein: 5.2
  • Cholesterol: 0

Keywords: easy, quick, sweet, spicy, weeknight, vegetable, vegan, gluten free, paleo