SHEET PAN CRISPY TERIYAKI TOFU AND BROCCOLI

The first time I tried tofu I was in my early 20's and had no idea what to do with it. I opened the package, ate a spoonful, spit it out, and threw the rest in the trash. It was not until decades later that I learned how delicious tofu can be if prepared properly. This is an easy, tasty, and satisfying meal. Even the leftovers were delicious the next day.

Find recipe at “Recipe Runner”: Sheet Pan Crispy Teriyaki Tofu and Broccoli.

Don't fall for the myths about soy. Read Dr. Fuhrman's excellent blog.

What I did differently:

-Used firm tofu since it is what I had

-Placed the block of tofu in a kitchen towel and put my cast iron pan on top for at least 20 minutes. I cut it afterward. I did not put anything on the tofu cubes before baking.

-Did not use oil anywhere

-No need to measure broccoli. Use as much as you want or use different vegetables if you prefer. I did not coat them with anything before baking.

-Placed plain tofu cubes and broccoli on parchment paper

-Baked the tofu and broccoli at 350 degrees 20 minutes, tossed, baked another 20 minutes, took out the broccoli, then baked the tofu 15 more minutes. You can adjust cooking temp and times to suit yourself and how well done you like your food.

-Made double batch of the teriyaki sauce. Reduced the maple syrup in half. My sauce didn't thicken very much. You can add a bit more cornstarch slurry if you want it thicker.

-After taking the tofu out of the oven, I briefly soaked it in some of the unheated teriyaki sauce, took it out of the sauce, then baked it for about 15 minutes. Partly through baking, I moved the tofu to the other side of the pan when the sauce started getting too dark on the parchment paper. (see picture)

-Cooked half white, half brown rice in my rice cooker since my husband does not like all brown rice

-Rather than tossing the tofu and broccoli in the heated teriyaki sauce, we drizzled our desired amount on our own bowls. Sprinkled toasted sesame seeds on top.