# What You'll Need:
→ Tofu and Vegetables
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 large head broccoli (about 17.5 oz), cut into florets
03 - 2 tbsp olive oil
04 - 1 tbsp cornstarch
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Sesame-Chili Sauce
07 - 3 tbsp soy sauce (use tamari for gluten-free)
08 - 1.5 tbsp toasted sesame oil
09 - 1 tbsp maple syrup
10 - 1 tbsp rice vinegar
11 - 1 tbsp chili garlic sauce or sriracha
12 - 1 tsp fresh ginger, grated
13 - 1 clove garlic, minced
14 - 1 tsp sesame seeds
→ To Serve
15 - 2 spring onions, thinly sliced
16 - 1 tbsp sesame seeds
17 - Steamed rice or quinoa (optional)
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Pat tofu dry and cut into 3/4-inch cubes. Place in a bowl; sprinkle with cornstarch, salt, and pepper. Toss gently to coat evenly.
03 - Spread tofu cubes and broccoli florets evenly on the baking sheet. Drizzle with olive oil and toss to coat. Arrange in a single layer for even roasting.
04 - Bake for 25 to 30 minutes, flipping tofu and broccoli halfway through, until tofu is golden and crispy and broccoli is tender with charred edges.
05 - While baking, whisk together soy sauce, toasted sesame oil, maple syrup, rice vinegar, chili garlic sauce, grated ginger, minced garlic, and sesame seeds until smooth.
06 - Transfer baked tofu and broccoli to a serving platter. Drizzle with sesame-chili sauce and toss gently to coat. Garnish with sliced spring onions and additional sesame seeds. Serve immediately with steamed rice or quinoa if desired.
