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  • Recipes

  • Chicken & Tofu Sheet Pan Dinner

Image of chicken, tofu and vegetables

Chicken & Tofu Sheet Pan Dinner

By Chef Geneviève @oglemang
Published on January 20, 2025
A delicious and healthy one-pan dinner featuring tender chicken thighs, crispy tofu, and vibrant vegetables, all coated in a savoury marinade. Perfect for busy weeknights or meal prep!
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Time and servings

1 hrTotal time
4Servings
20 minsPrep time
40 minsCooking time

Ingredients

  • 2 garlic cloves
  • 30 ml (2 tbsp), grated fresh ginger
  • 60 ml (1/4 cup) low-sodium soy sauce
  • 60 ml (¼ cup) rice vinegar
  • 15 ml (1 tbsp) cornstarch
  • 15 ml (1 tbsp) olive oil
  • 30 ml (2 tbsp) honey
  • 7.5 ml (½ tbsp) toasted sesame oil
  • 1 red onion
  • 450 g (1 lb) boneless, skinless chicken thighs
  • 1 block (350-450 g) extra-firm tofu
  • 2 yellow or red bell peppers
  • 1 broccoli

Directions

  1. Step 1

    Preheat the oven to 450°F (230°C). Line a baking sheet with foil or a reusable liner.

  2. Step 2

    Finely chop garlic and grate ginger.

  3. Step 3

    In a small bowl, mix soy sauce, rice vinegar, cornstarch, olive oil, honey, sesame oil, garlic, and ginger. Set aside.

  4. Step 4

    Roughly chop the onion and cut the chicken into cubes. Crumble tofu into bite-sized pieces.

  5. Step 5

    Arrange chicken on one side of the baking sheet and tofu on the other. Place onion in the centre. Pour half the marinade over the chicken and tofu, tossing to coat. Reserve the rest of the marinade. Bake for 20 minutes.

  6. Step 6

    While baking, cube the bell peppers and cut the broccoli into florets and stalks.

  7. Step 7

    Remove the baking sheet from the oven, flip the tofu and chicken, and shift them to the edges. Add the vegetables to the centre, drizzle with remaining marinade, and bake for another 20 minutes.

  8. Step 8

    Serve with rice or vermicelli noodles.