Teriyaki Tofu & Roasted Broccoli

I love chinese takeout, and this Teriyaki Tofu & Roasted Broccoli dish totally satisfies that craving and is WAY better for me. We have this for dinner about once a week because I love it so much!

  • 1 block extra firm tofu
  • 1.5 teaspoons extra virgin olive oil
  • 2 teaspoons gluten free soy sauce or tamarind or liquid aminos
  • 2 teaspoon arrowroot starch or cornstarch
  • 3 cups broccoli florets
  • 1.5 teaspoons extra virgin olive oil
  • Kosher salt and fresh ground black pepper to taste
  • ⅓ cup low sodium gluten free soy sauce or tamarind or liquid aminos
  • 3 tablespoons water
  • 2 tablespoons maple syrup
  • 2 tablespoon rice vinegar
  • 1 clove grated garlic
  • ½ teaspoon sriracha
  • ¼ teaspoon ground ginger
  • 1 teaspoon arrowroot starch or cornstarch whisked together with 1 teaspoon of water
  • Brown or fried rice for serving
  1. Drain the tofu and pat dry with paper towels. Slice the tofu into 5 slabs, stack the slabs on top of each other and slice through them lengthwise, then slice across to make 5 even rows. You should have 50 cubes of tofu.
  2. Line a cutting board or plate with a tea towel or paper towels, then arrange the tofu in a single layer on the towel. Fold the towel over the cubed tofu and place something heavy on top such as a cast iron skillet.
  3. Let the tofu rest for 15-30 minutes, the longer the better.
  4. Preheat oven to 400 degrees F. and spray a rimmed baking sheet with cooking oil.
  5. Place the pressed tofu into a large mixing bowl and drizzle with 1½ teaspoons olive oil, 2 teaspoons tamari and 2 teaspoons arrowroot starch. Toss to combine until until there are no powdery spots from the arrowroot remaining.
  6. Dump the tofu onto one half of the prepared baking sheet and arrange into even layer.
  7. In the same mixing bowl add the broccoli florets, another 1½ teaspoons olive oil, kosher salt and black pepper. Toss together until coated.
  8. Dump the broccoli out onto the other half of the baking sheet and spread out into an even layer.
  9. Bake for approximately 24 minutes, tossing the tofu and broccoli halfway, until the tofu is deeply golden and crisp on the edges.
  10. While the tofu and broccoli bake make the teriyaki sauce.
  11. In a saucepan over medium-hight heat, whisk together all of the ingredients for the sauce except the teaspoon of arrowroot mixed with a teaspoon of water.
  12. Bring the sauce to a boil then whisk in the arrowroot-water slurry.
  13. Reduce the heat to medium and continue to whisk until the sauce thickens.
  14. Once the tofu and broccoli have finished baking dump them back into the mixing bowl and toss with the desired amount of teriyaki sauce.
  15. Serve over rice.

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