Ingredients:

  • 1 block (14 oz / 400 g) extra-firm tofu, pressed and cubed
  • 2 tbsp (30 ml) cornstarch
  • 1 lb (450 g) broccoli florets
  • 1 large (150 g) red bell pepper, chopped into 1-inch pieces
  • 1 medium (110 g) zucchini, sliced into half-moons
  • 2 tbsp (30 ml) olive oil, divided
  • 1/2 tsp (3 g) salt
  • 1/4 tsp (1 g) black pepper
  • 3 tbsp (45 ml) soy sauce
  • 1 tbsp (15 ml) maple syrup
  • 1 tbsp (15 ml) toasted sesame oil
  • 1 tsp (5 g) garlic powder
  • 1 tsp (5 g) smoked paprika
  • 1/2 tsp (2 g) ground ginger

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In a large mixing bowl, toss the pressed and cubed tofu with 1 tbsp of olive oil, salt, and black pepper.
  3. Sprinkle cornstarch over the tofu and toss until every cube is evenly coated in a thin, powdery film.
  4. Spread the tofu and vegetables (broccoli, red bell pepper, and zucchini) in a single layer on the sheet pan, ensuring they are not touching.
  5. Drizzle the remaining 1 tbsp of olive oil over the vegetables.
  6. Roast for 25–30 minutes, flipping the tofu halfway through, until the tofu is golden-brown and broccoli edges are charred.
  7. While roasting, whisk together soy sauce, maple syrup, toasted sesame oil, garlic powder, smoked paprika, and ground ginger in a small bowl.
  8. Remove the pan from the oven and toss the crispy tofu and vegetables in the prepared umami glaze.