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Peanut sauce tofu and veggies out of the oven on a sheet pan.

Sheet Pan Peanut Sauce Tofu & Veggies

  • Author: Laurel
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Oven
  • Cuisine: Asian



For the sauce:

  • 1/2 cup creamy peanut butter
  • 1/2 cup orange juice
  • 1/4 cup unseasoned rice vinegar
  • 2 tablespoons liquid aminos
  • 2 tablespoons maple syrup
  • 2 cloves garlic, minced
  • 1-2 tablespoons sriracha (more or less to taste)

The rest:

  • 1 block extra firm tofu, cut into cubes
  • 1 head broccoli, cut into florets
  • 2 bell peppers, chopped
  • Cooked rice for serving (optional)
  • Optional chopped peanuts, squeeze of lime, and cilantro


  1. Preheat the oven to 425 degrees.  If serving over rice, start cooking it according to the package directions.
  2. Whisk together all the sauce ingredients in a small bowl.
  3. Add the vegetables and tofu to a sheet pan. Drizzle on half the sauce and toss to coat. Bake for 20-25 minutes or until the veggies and tofu are beginning to brown. Serve atop rice with an extra drizzle of sauce, and optional squeeze of lime, chopped peanuts, and cilantro.


  • Serving Size: 1/4 recipe (without rice)
  • Calories: 381
  • Sugar: 16g
  • Sodium: 715mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 23g

Keywords: spicy, sriracha, gluten free, vegan, vegetarian, easy, 30 minute,