Roasted Tofu with Broccoli

Instructions

1. 1

   Preheat your oven to 425°F (220°C). While preheating, wrap the pressed tofu blocks in clean kitchen towels and place a heavy object on top for 10-15 minutes to remove excess moisture.

   Tip: Pressing tofu ensures it becomes crispy rather than soggy during roasting.

2. 2

   Cut the pressed tofu into 3/4-inch cubes and toss with 1.5 tablespoons of olive oil and a pinch of salt. Spread evenly on a baking sheet lined with parchment paper.

   Tip: Don't overcrowd the pan; give tofu pieces space to crisp up on all sides.

3. 3

   On a separate baking sheet, toss the broccoli florets with the remaining 0.5 tablespoon of olive oil, salt, and pepper. Arrange in a single layer.

4. 4

   Place both baking sheets in the oven and roast for 25-30 minutes, stirring the tofu halfway through cooking, until the tofu is golden brown and the broccoli is tender with charred edges.

   Tip: Stir the broccoli halfway through as well for even browning.

5. 5

   While the vegetables roast, prepare the glaze by whisking together soy sauce, rice vinegar, sesame oil, maple syrup, minced ginger, minced garlic, and cornstarch in a small bowl until smooth and well combined.

   Tip: The cornstarch will help thicken the glaze and coat the vegetables evenly.

6. 6

   Once the tofu and broccoli are roasted, transfer them to a large bowl. Pour the prepared glaze over the top and toss gently but thoroughly to coat all pieces.

   Tip: Gentle tossing prevents the tofu from crumbling while ensuring even coating.

7. 7

   Return the glazed tofu and broccoli to the oven for 3-5 minutes to allow the glaze to set and become slightly sticky.

8. 8

   Transfer to a serving dish and garnish with sesame seeds, sliced green onions, and red pepper flakes if desired. Serve immediately while warm.

   Tip: Serve over steamed rice or quinoa for a complete meal.