Roasted Tofu & Broccoli with Peanut-Curry Sauce

Use extra firm tofu, invest in an inexpensive tofu press, use it, and then marinate the tofu before the roast. I suggest soy / aminos / tamari (whatever umami agent you prefer), garlic, ginger, rice or balsamic vinegar, salt and pepper. Otherwise, the tofu will be tasteless.

If you want to kick it up a notch, heavily dust the marinated tofu in cornstarch before adding the oil for more crunch and texture.

With a convection oven, a temperature of 400 will suffice and there will be no need to rotate the pans.

Also, sesame oil is best used as a condiment, so use a neutral oil for the roast and add the sesame oil as a finishing oil once the roast is done.

For those who like spice, top with some store-bought or home-made chili crisp --- but this does add some calories and sodium.

This was really tasty. The tofu and broccoli were nicely roasted in 20 minutes. Sauce was delicious. I did salt/brine the tofu before pressing and I salted the broccoli before roasting. Served it on brown rice.

Tasty sauce and good overall. I liked the broccoli more than the tofu, which was bland. When I do it again, I will salt the tofu a little bit or prepare it a different way.