Sheet Pan Teriyaki Tofu and Broccoli

Preheat oven to 218°C and prep a half sheet baking tray with parchment paper.

In a large bowl, combine extra firm tofu (1 block), cornstarch (1 tbsp), soy sauce (2 tsp) and extra virgin olive oil (2 tsp). Stir thoroughly, then spread the [extra firm tofu] onto the prepped baking sheet.

Using the same bowl, add broccoli florets (1 head), sugar snap peas (8 oz), extra virgin olive oil (1 tbsp), [salt], and [pepper]. Stir well, then add to the same baking tray with the [extra firm tofu].

Arrange the ingredients into a single layer and bake for 18-20 minutes, or until the [extra firm tofu] is golden brown and the [broccoli florets] is tender-crisp and bright green. Start 20m timer

While the [extra firm tofu] and veggies cook, in a small saucepan, whisk together soy sauce (0.5 cup), water (0.5 cup), brown sugar (3 tbsp), rice vinegar (2 tbsp), ground ginger (0.5 tsp), garlic (2 cloves), and red pepper flakes (0.25 tsp). Bring to a boil over medium heat.

In a small bowl, combine cornstarch (1 tbsp) and water (1 tbsp) to create a slurry. Add this to the boiling sauce, whisking constantly until it thickens, about 1-2 minutes. Start 2m timer

Once baking is complete, return the roasted [extra firm tofu] and vegetables to the large bowl. Pour the desired amount of teriyaki sauce over them and toss to coat evenly.

Serve immediately as is, or over [quinoa], [rice], or [noodles]. Enjoy!