# What You Need:
→ Tofu & Vegetables
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 large head broccoli, cut into florets (approximately 1 lb)
03 - 2 tbsp neutral oil (grapeseed or canola)
04 - 1/2 tsp salt
05 - 1/4 tsp ground black pepper
→ Sesame Sauce
06 - 3 tbsp low-sodium soy sauce
07 - 2 tbsp toasted sesame oil
08 - 1 tbsp maple syrup or agave nectar
09 - 1 tbsp rice vinegar
10 - 2 tsp sriracha or chili garlic sauce (optional)
11 - 2 cloves garlic, minced
12 - 1 tbsp sesame seeds
→ To Serve (Optional)
13 - 2 green onions, thinly sliced
14 - Steamed rice or quinoa
# Steps:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper or a silicone baking mat.
02 - In a large bowl, toss tofu cubes and broccoli florets with neutral oil, salt, and black pepper until evenly coated.
03 - Spread tofu and broccoli in a single layer on the prepared sheet pan and bake for 10 minutes.
04 - Whisk together soy sauce, toasted sesame oil, maple syrup, rice vinegar, sriracha, minced garlic, and sesame seeds in a small bowl.
05 - Remove the sheet pan from the oven, drizzle sesame sauce evenly over tofu and broccoli, toss gently to coat, then spread out evenly.
06 - Return to oven and bake an additional 5 minutes until tofu is golden and broccoli is tender-crisp.
07 - Garnish with sliced green onions and extra sesame seeds. Serve hot with steamed rice or quinoa if desired.
