There’s something about Chinese takeout that always hits the spot, and if you can make it just as good at home that’s even better!
Tofu is one of those ingredients that’s perfect for a quick healthy meal. People tend to shy away from it, but if you know how to prepare and season it well it can be a great addition to your weeknight routine. Roasting it on a sheet pan makes crispy, flavorful tofu that soaks up the yummy sauce.
*Note: Tofu is best when it’s been pressed before cooking to remove any extra liquid. I press the tofu overnight on a sheet pan with a layer of paper towels and a few cans of food on top to act as weights.
Preheat oven to 425 degrees Fahrenheit. Prepare a sheet pan with Gefen Parchment Paper or nonstick spray.
Cube the tofu and place in a large mixing bowl. Drizzle with soy sauce, add cornstarch and a large pinch of kosher salt and toss well until tofu pieces are evenly coated.
Toss broccoli florets with a drizzle of olive oil and a pinch of salt and spread with the tofu cubes in an even layer on the baking sheet. Roast for 20 minutes, toss everything and roast for another 20 minutes until golden brown and crispy.
During the last five minutes of roasting, combine soy sauce, teriyaki sauce, chili sauce, honey, garlic, sesame seeds and cornstarch in a small saucepan and simmer on medium heat until slightly thickened. Pour over tofu and broccoli and toss until evenly coated. Top with sliced scallions and serve over steamed rice.