Roasted Tofu with Broccoli

Ingredients

• Firm or extra-firm tofu 1 x 300g block
• Broccoli 1 head (approx. 350g)
• Olive oil 2 tbsp
• Soy sauce 3 tbsp
• Maple syrup 1 tbsp
• Garlic 2 cloves, minced
• Fresh ginger 1 tsp, grated
• Cornflour 1 tbsp
• Sesame seeds (optional, for garnish) 1 tsp

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a large baking tray with baking parchment.
2. Drain the tofu and press it firmly to remove excess water. Cut the tofu into 2-3cm cubes.
3. Wash the broccoli and cut it into bite-sized florets. If the stem is thick, peel and slice it thinly.
4. In a small bowl, whisk together the soy sauce, maple syrup, minced garlic, grated ginger, and cornflour until smooth. This is your glaze.
5. Add the tofu cubes and broccoli florets to a large mixing bowl. Drizzle with the olive oil and toss to coat evenly.
6. Pour about half of the soy-ginger glaze over the tofu and broccoli and toss gently to coat. Reserve the remaining glaze.
7. Spread the coated tofu and broccoli in a single layer on the prepared baking tray. Roast for 20-25 minutes, or until the broccoli is tender-crisp and the tofu is golden brown and slightly crispy, turning halfway through.
8. Once roasted, drizzle the remaining glaze over the tofu and broccoli on the tray and toss to combine. Sprinkle with sesame seeds, if using, before serving.