Honey Garlic Tofu and Broccoli

What you need

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 4 cups broccoli florets
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons olive oil
• Sesame seeds and sliced green onions for garnish

The easy way

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Toss tofu cubes with cornstarch until lightly coated, then arrange on one side of the pan; toss broccoli with olive oil and place on the other side.
3. Roast for 15 minutes, then remove and brush tofu with a mixture of honey, soy sauce, garlic, rice vinegar, and sesame oil.
4. Return to oven and roast for another 10-12 minutes until tofu is golden and crispy at the edges.
5. Toss broccoli with any remaining sauce in the pan before serving.
6. Garnish with sesame seeds and green onions; refrigerate leftovers within two hours.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.