Thai cuisine is one of the healthiest in the world because of its use of fresh ingredients and spices rich in antioxidants. This, along with lighter cooking methods, is one reason obesity and heart problems tend to be lower in Southeast Asian cultures. Thai dishes often combine fresh herbs, bright citrus, and just the right amount of spice to create big flavor without heavy sauces.
Thais love putting chili on almost everything, it boosts appetite and adds depth to the dish. But don't worry, our version keeps the heat at a level you can control. Add more chili sauce for spice lovers, or keep it mild for a family-friendly option.
Tofu Health Benefits
The star of this dish is extra firm tofu, a plant-based protein made from coagulated soy milk. Tofu is low in calories yet high in iron, protein, and calcium or magnesium (depending on production). Because it takes on the flavors of whatever you cook it with, it's perfect for this sweet, tangy, and slightly spicy Thai chili sauce. It's also naturally gluten-free and keto-friendly.
Meal Prep Tips
- Press your tofu for at least 15 minutes before seasoning. Removing moisture helps it crisp up beautifully in the oven.
- Chop your vegetables into similar sizes so they roast evenly.
- For even more flavor, toss your tofu in the sauce for the last 5 minutes of baking.
Thai Chili Tofu Sheet Pan Meal Prep Ingredients
Crispy Tofu
- 1 12-ounce package extra firm tofu
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon arrowroot
- ⅛ teaspoon sea salt
Sheet Pan
- 2 cups broccoli, chopped
- 1 ½ cups baby corn
- 1 ½ cups pineapple, cubed
- 1 large red bell pepper, sliced
- ½ cup cashews
- ½ cup Thai sweet chili sauce
- 1 lime
- ½ cup basil, for garnish
- ¼ cup cilantro, optional
Instructions
- Preheat oven to 425°F. Press tofu to remove excess liquid, then cut into cubes. Toss with arrowroot, sesame oil, coconut aminos, and salt.
- Spread tofu on a sheet pan and bake for 20 minutes.
- While tofu bakes, combine broccoli, baby corn, pineapple, bell pepper, and cashews in a bowl. Toss with chili sauce and lime juice.
- Add vegetables to the sheet pan with the tofu, keeping them on separate sides. Bake another 10-12 minutes until veggies are tender.
- Garnish with basil and cilantro before serving.
How to Store
Store in airtight containers in the fridge for up to 4 days.
How to Reheat
Reheat in the oven at 350°F for 8-10 minutes, or in the microwave for 1-2 minutes.
Serving Suggestions
Serve with jasmine rice, brown rice, or cauliflower rice for a complete meal. For extra heat, serve with chili flakes or sriracha on the side.
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Ingredients
Crispy Tofu
- 12 ounces extra firm tofu
- 3 tbs Coconut Aminos
- 1 tbs sesame oil
- 1 tbs arrowroot flour
- ¼ teaspoon Sea Salt
Sheet Pan
- 2 cups Broccoli chopped
- 1 ½ cups baby corn
- 1 ½ cups pineapple cubed
- 1 large bell pepper sliced
- ½ cup cashews
- ½ cup Thai Sweet Chili Sauce
- 1 lime
- ½ cup basil for garnish
- ¼ cup cilantro for garnish (optional)
Instructions
- Cut tofu into cubes, then place between paper towels, and press down using a tofu press or heavy cutting board. Allow the excess moisture to drain from the tofu for 10-20 minutes while preparing the rest of the ingredients.
- Preheat oven to 425 degrees F.
- Take pressed tofu cubes, and carefully place them in a bowl, and coat them with arrowroot, sesame oil, and sea salt. Drizzle on the coconut aminos.
- Lay tofu out on a baking tray, and bake for 20 minutes. The tofu should be brown and crispy.
- Add all the veggies and pineapple to a bowl, and drizzle with Thai chili sauce and lime juice. Stir to coat.
- Move the tofu to one side of the baking sheet, and add the veggies and pineapple. Sprinkle the cashews over the top. Bake for another 10-12 minutes, until veggies are tender.
Video
Notes
Nutrition
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