Sticky Ginger Sesame Tofu

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a lightly oiled rack on a sheet pan.

If you have time, press the tofu for 5–10 minutes to remove excess moisture; this is optional but helps crispiness. Tear or cut the firm tofu into bite-sized chunks.

Place the tofu pieces in a bowl, sprinkle with cornstarch and a pinch of salt and pepper, and toss gently until evenly coated. Drizzle with 1 tablespoon oil or mist with cooking spray and toss again so pieces are lightly oiled.

Arrange the coated tofu in a single layer on the prepared baking sheet and bake for 18–20 minutes, flipping once halfway through, until golden and crisp.

While the tofu bakes, toss the broccoli florets with 1–2 tablespoons vegetable oil, a pinch of salt and pepper. Spread on a separate baking sheet (or the same sheet if there’s space) and roast in the oven for 12–18 minutes, until tender and slightly charred at the edges.

Make the sauce: in a small jar or bowl combine 3 tablespoons soy sauce, 2 tablespoons honey (or maple syrup), 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon freshly grated ginger, 1 small minced garlic clove, 1/4 cup (60 ml) water, and 1 teaspoon cornstarch. Close the jar and shake (or whisk in bowl) until smooth.

Heat a large nonstick skillet over medium heat. Pour the shaken sauce into the skillet and cook, stirring, for about 1 minute. The sauce will begin to bubble and thicken quickly into a sticky glaze.

Add the baked crispy tofu to the pan and toss gently in the sauce until every piece is coated and glossy, 1–2 minutes. Remove from heat.

Serve the sticky ginger sesame tofu with roasted broccoli and cooked sticky rice. Garnish with toasted sesame seeds and sliced scallions if desired.