We are back on the sheet pan meal train. The Sheet Pan Sesame Tofu meal train to be exact.
It’s been what, a minute or two since we last posted a sheet pan recipe for you all?
We originally created this dish for Canola Eat Well, but used broccoli as the veg in the Sheet Pan Sesame Tofu recipe. But seeing as it’s supposedly spring, I figured that asparagus would make a mighty fine substitution. And I was right.
Here we’ve used our sure fire method for getting crispy oven baked tofu every time. That magical combination of cornstarch and canola oil leaves the tofu super crispy on the outside and perfectly soft on the inside. All the asparagus need are a little canola oil, salt and a sprinkling of sesame seeds. Hope you are ready for A LOT more asparagus recipes in the coming months!
This dish is delicious over some rice or quinoa or a big pile of noodles, which is how my family ate it the other night. Sheet pan meals make a perfect family friendly dinner as everyone in the fam can pick and choose what they want to eat.
Hello spring and hello another delicious sheet pan meal!