Sumo Citrus® Asian Sheet Pan Dinner

Embark on a culinary adventure with our exquisite Sumo Citrus Roasted Veggies and Tofu recipe, where the star ingredient, Sumo Citrus, transforms a simple roasted medley into a masterpiece of flavor. This dish artfully combines the earthiness of asparagus, mushrooms, bell peppers, and broccoli with the robust texture of tofu, all enrobed in a zesty Sumo Citrus sauce that captures the essence of this unique fruit. Perfect for those evenings when you crave something deeply satisfying yet refreshingly different, this recipe is a testament to the power of premium ingredients coming together in harmony.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Makes: 4


1 bunch asparagus, chopped and tough ends discarded

1 carton mushrooms, rough sliced

1 red pepper, sliced

1 yellow pepper, sliced

3 cups broccoli, chopped

1 block super firm tofu (or pressed extra firm tofu)

1 tablespoon avocado oil

2 tablespoons soy sauce

2 tablespoons sesame seeds + more for serving

Tangy Sumo Citrus Sauce

2 Sumo Citrus, juiced

1/3 cup soy sauce

1/4 cup vegetable broth

1 tablespoon maple syrup

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon arrowroot powder + 2 tablespoons water

Optional: Rice and chopped scallions for serving.


  1. Preheat oven to 400 F.
  2. Lay out veggies on sheet pan. Spray with avocado oil and shake on salt and pepper.
  3. Chop the tofu and put it in a container or food storage bag. Add the oil, soy sauce, and sesame seeds and shake. Put this on another sheet pan.
  4. Put both sheet pans in the oven for 25 minutes.
  5. Add all sauce ingredients except arrowroot powder and water to a small pot. Bring the heat to medium.
  6. Combine the arrowroot powder and water with a small whisk and then add to the pot. Cook on medium for about 5 minutes stirring frequently or until the sauce thickens.
  7. Toss veggies and tofu with sauce, top with optional scallions, more sesame seeds and serve!