Ingredients:
1 (14-oz) block extra-firm tofu, pressed and cubed
2 cups broccoli florets
2 tbsp vegetable oil, divided
2 tbsp cornstarch
Salt and pepper, to taste
For the sauce:
1/4 cup soy sauce
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey or maple syrup
1–2 tsp sriracha (optional)
2 cloves garlic, minced
1 tsp fresh grated ginger
1 tsp cornstarch + 2 tbsp water (slurry)
For topping:
Toasted sesame seeds
Sliced scallions
Instructions:
Prep the tofu:
Preheat oven to 400°F (200°C). Toss tofu cubes with 1 tbsp vegetable oil, cornstarch, salt, and pepper. Spread on a parchment-lined baking sheet.
Roast:
Add broccoli to the same sheet, toss with remaining oil, and season lightly. Roast for 25–30 minutes, flipping tofu halfway through, until tofu is golden and crispy.
Make the sauce:
While tofu roasts, combine soy sauce, hoisin, rice vinegar, sesame oil, honey, sriracha (if using), garlic, and ginger in a small saucepan over medium heat. Bring to a simmer, then stir in cornstarch slurry. Cook until thickened, 1–2 minutes.
Toss and serve:
Transfer tofu and broccoli to a large bowl. Pour sauce over and toss to coat. Top with sesame seeds and scallions.
Optional:
Serve with steamed white rice or noodles.
