# Components:
→ Tofu and Vegetables
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 head broccoli, cut into florets (approximately 10.5 oz)
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 medium red onion, sliced
06 - 2 tablespoons vegetable oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Teriyaki Sauce
09 - 1/4 cup low-sodium soy sauce or tamari
10 - 2 tablespoons maple syrup
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon sesame oil
13 - 2 cloves garlic, minced
14 - 1 tablespoon fresh ginger, grated
15 - 1 tablespoon cornstarch
16 - 1/4 cup water
→ Optional Garnishes
17 - 2 tablespoons sesame seeds
18 - 2 green onions, sliced
19 - Steamed jasmine rice or brown rice for serving
# Method:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper. Arrange cubed tofu, broccoli florets, bell peppers, and red onion on the sheet pan. Drizzle with vegetable oil, sprinkle with salt and black pepper, then toss to coat evenly.
02 - Bake for 20 minutes, tossing halfway through, until vegetables are tender and tofu is golden brown.
03 - In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, cornstarch, and water. Bring to a simmer over medium heat, whisking continuously until thickened, approximately 2-3 minutes. Remove from heat.
04 - Pour teriyaki sauce over the tofu and vegetables on the pan. Toss gently to coat evenly. Return to the oven for an additional 5 minutes.
05 - Remove from the oven and sprinkle with sesame seeds and green onions. Serve hot over steamed rice if desired.
