Crispy Sheet Pan Tofu in 45 Minutes

Instructions:

1. Preheat oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
2. Wrap the tofu block in paper towels and place a heavy cast-iron skillet on top for 10 minutes to press; meanwhile, chop the vegetables. Cube the tofu into 3/4-inch pieces.
3. In a large bowl, toss the tofu cubes with 2 tbsp soy sauce and 1 tbsp olive oil until evenly coated.
4. Sprinkle the cornstarch and garlic powder over the tofu and toss again until every cube has a thin, chalky coating.
5. Spread the coated tofu, broccoli, and sweet potatoes across the pan in a single layer. Toss broccoli and sweet potatoes with 1 tbsp olive oil, salt, and pepper.
6. Roast for 25-30 minutes, flipping the tofu halfway through, until the tofu is golden-brown and the sweet potatoes are fork-tender.
7. While roasting, whisk together the maple syrup, 1 tbsp soy sauce, toasted sesame oil, minced garlic, and sriracha in a small bowl.
8. Immediately after removing the pan from the oven, drizzle the glaze over the hot tofu and vegetables. Toss gently with a spatula until glossy.