Sheet Pan Crispy Teriyaki Tofu and Broccoli is sure to change any negative opinions about tofu you once had! Crisp, flavorful and not the least bit soggy.
Arrowroot flour
(or cornstarch whisked together with 1 teaspoon of water)
4 cup
Brown rice, long-grain, cooked
(for serving)
Instructions
Drain the tofu and pat dry with paper towels. Slice the tofu into 5 slabs, stack the slabs on top of each other and slice through them lengthwise, then slice across to make 5 even rows. You should have 50 cubes of tofu.
Line a cutting board or plate with a tea towel or paper towels, then arrange the tofu in a single layer on the towel. Fold the towel over the cubed tofu and place something heavy on top such as a cast iron skillet.
Let the tofu rest for 15-30 minutes, the longer the better.
Preheat oven to 400 degrees F. and spray a rimmed baking sheet with cooking oil.
Place the pressed tofu into a large mixing bowl and drizzle with 1 1/2 teaspoons olive oil, 2 teaspoons tamari and 2 teaspoons arrowroot starch. Toss to combine until there are no powdery spots from the arrowroot remaining.
Dump the tofu onto one half of the prepared baking sheet and arrange into even layer.
In the same mixing bowl add the broccoli florets, another 1 1/2 teaspoons olive oil, kosher salt and black pepper. Toss together until coated.
Dump the broccoli out onto the other half of the baking sheet and spread out into an even layer.
Bake for approximately 24 minutes, tossing the tofu and broccoli halfway until the tofu is deeply golden and crisp on the edges.
While the tofu and broccoli bake make the teriyaki sauce.
In a saucepan over medium-high heat, whisk together all of the ingredients for the sauce except the teaspoon of arrowroot mixed with a teaspoon of water.
Bring the sauce to a boil then whisk in the arrowroot-water slurry.
Reduce the heat to medium and continue to whisk until the sauce thickens.
Once the tofu and broccoli have finished baking dump them back into the mixing bowl and toss with the desired amount of teriyaki sauce.
