A flavorful baked tofu and broccoli dish tossed in a creamy umami teriyaki sauce. This recipe is great for those looking for a healthy and filling meal in under 30 minutes!
Prep tofu by freezing the day before, defrosting, and then pressing (see steps above). Slice tofu into 1 inch cubes. Toss tofu cubes in soy sauce and cornstarch so all the tofu is coated evenly.
Prep broccoli by tossing with salt and pepper. Place tofu on one-half of a sheet pan and the broccoli on the other half. Bake for 25 minutes, check halfway through and flip tofu and toss broccoli. Tofu should be light gold.
While tofu and broccoli are baking, make the teriyaki sauce by mixing together all the ingredients.
In a shallow pan, pour in teriyaki sauce and set to low-medium heat. When the mixture starts to bubble, add in cornstarch slurry and stir until sauce thickens. Take off heat.
Remove baked tofu and broccoli from oven and place in a separate bowl. Add all the sauce and toss to evenly distribute.
Serve over rice. Sprinkle over some toasted white sesame seeds (optional!).