Ingredients:

  • 1 block (14–16 oz) Extra Firm Tofu, pressed
  • 3 Tbsp Cornstarch (or Cornflour)
  • 4 cups Broccoli Florets, cut into bite-sized pieces
  • 2 Tbsp Neutral Cooking Oil (e.g., Canola or Avocado), divided
  • Sea Salt and Black Pepper, to taste
  • ½ cup Low-Sodium Soy Sauce (or Tamari)
  • 2 Tbsp Rice Vinegar (not seasoned)
  • ¼ cup Maple Syrup (or Honey)
  • 1 tsp Fresh Ginger, grated
  • 2 cloves Garlic, minced
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Cornstarch (for thickening glaze)
  • Toasted Sesame Seeds (optional, for garnish)
  • Spring Onions (scallions), thinly sliced (optional, for garnish)

Instructions:

  1. Press the tofu for a minimum of 30 minutes to extract moisture. Preheat oven to 400°F (200°C) and line a standard baking sheet with parchment paper.
  2. Cut the pressed tofu into 1-inch cubes. In a large bowl, toss the tofu cubes with 1 Tbsp neutral oil, salt, pepper, and 3 Tbsp cornstarch until every cube is lightly coated (it should look dry and matte).
  3. Toss the broccoli florets in the remaining 1 Tbsp of neutral oil, and a pinch of salt and pepper. Arrange the starchy tofu cubes on one half of the sheet pan and the seasoned broccoli on the other half, ensuring they are spread in a single layer and not touching.
  4. Roast for 15 minutes. Gently flip the tofu cubes (the broccoli can be lightly tossed) and return the pan to the oven for another 5–7 minutes, until the tofu is golden, crispy, and visibly dry.
  5. While the tofu is crisping, prepare the glaze: Whisk together the soy sauce, rice vinegar, maple syrup, ginger, garlic, and 1 tsp cornstarch in a small bowl until the cornstarch is completely dissolved. Stir in the toasted sesame oil last.
  6. Remove the sheet pan from the oven. Drizzle about two-thirds of the teriyaki sauce over the crispy tofu only. Gently toss the tofu only, making sure it is fully coated.
  7. Return the pan to the oven for a final 5–8 minutes. The sauce should bubble and reduce, becoming sticky and lacquered onto the tofu.
  8. Remove from the oven. Toss the cooked, crispy tofu and the charred broccoli together on the sheet pan to coat the broccoli lightly in the excess glaze. Serve immediately, garnished with sesame seeds and spring onions.