# What You’ll Need:
→ Tofu and Vegetables
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 head broccoli, cut into florets
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
# Steps:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper.
02 - Arrange cubed tofu, broccoli florets, bell peppers, and red onion on the sheet pan. Drizzle with vegetable oil, sprinkle with salt and black pepper, and toss to coat evenly.
03 - Bake for 20 minutes, tossing halfway through, until vegetables are tender and tofu is golden.
04 - In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, cornstarch, and water. Bring to a simmer over medium heat, whisking continuously until thickened, approximately 2-3 minutes. Remove from heat.
05 - Pour the teriyaki sauce over the tofu and vegetables on the pan. Toss gently to coat. Return to the oven for an additional 5 minutes.
06 - Remove from the oven, sprinkle with sesame seeds and green onions. Serve hot over steamed rice if desired.
