# Required Ingredients:
→ Tofu & Marinade
01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 1 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp cornstarch
→ Broccoli
05 - 1 large head broccoli, cut into florets (about 1 lb)
06 - 1 tbsp olive oil
07 - ½ tsp sea salt
08 - ¼ tsp black pepper
→ Sesame Sauce
09 - 3 tbsp soy sauce
10 - 1½ tbsp maple syrup
11 - 1 tbsp rice vinegar
12 - 1 tbsp toasted sesame oil
13 - 1 tbsp tahini
14 - 1 clove garlic, finely minced
15 - 1 tsp fresh ginger, grated
16 - 1 tsp cornstarch mixed with 2 tbsp water
→ Garnish
17 - 1 tbsp toasted sesame seeds
18 - 2 spring onions, thinly sliced
19 - Cooked rice or quinoa, for serving (optional)
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a medium bowl, toss tofu cubes with soy sauce and sesame oil. Sprinkle cornstarch over tofu and toss until evenly coated.
03 - Spread tofu cubes on half of the prepared baking sheet. In another bowl, toss broccoli florets with olive oil, sea salt, and black pepper, then spread on the other half of the baking sheet.
04 - Bake for 25 to 30 minutes, flipping tofu and stirring broccoli halfway through, until tofu is golden and crispy and broccoli is tender with slight charring.
05 - Combine all sauce ingredients except the cornstarch slurry in a small saucepan and bring to a simmer over medium heat.
06 - Stir in the cornstarch slurry and cook, stirring constantly, until sauce thickens, about 1 to 2 minutes. Remove from heat.
07 - Transfer tofu and broccoli to a large bowl, pour sesame sauce over, and toss to coat evenly. Serve immediately garnished with toasted sesame seeds and spring onions. Add cooked rice or quinoa if desired.
