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Sheet Pan Chinese Cashew Tofu

March 16, 2021

by Molly Lupo

Sheet Pan Chinese Cashew Tofu



¼ c. soy sauce

¼ c. maple syrup

¼ c. water

3 cloves garlic, minced

1 inch ginger root, peeled and grated

1 tbsp rice vinegar

1 tsp sriracha

1 tbsp cornstarch mixed with 1 tbsp water

2 blocks extra firm tofu, pressed, & cut into cubes

2 heads broccoli, cut into florets

2 bell peppers

½ c. roasted cashews


Directions: Preheat oven to 425 degrees. In a saucepan, combine the soy sauce, maple syrup, water, garlic, ginger, rice vinegar, lime juice, & sriracha. Bring mixture to a boil, & remove from heat, whisk in the cornstarch & water. Bring it back to a boil, stirring constantly until it thickens (2-3 minutes).


Arrange the tofu (I used 2 blocks, the recipe called for one), & veggies on a sheet pan lined with non stick foil. Pour the sauce over the tofu & veggies. Sprinkle the cashews on top. Bake for 15 minutes, remove from the oven, & flip veggies/tofu. Bake for another 10 minutes, or until the veggies are tender.


You can serve with rice if you need more carbs!

Categories: All Posts, Diet