Non-stick cooking spray
1–14 ounce package extra firm tofu
3/4 cup low sodium soy sauce
1/4 cup + 1 tablespoon water
1/4 cup maple syrup
1 tablespoon rice wine vinegar
1 tablespoon fresh minced ginger
4 garlic cloves, minced
1 tablespoon cornstarch
6 ounces broccolini
1 teaspoon vegetable oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 scallions, thinly sliced
1 tablespoon sesame seeds
Brown rice for serving
Preheat the oven to 450 degrees F. Grease a sheet pan with non-stick cooking spray.
Pat the tofu with a paper towel. Wrap with a dry paper towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes.
In a small saucepan over medium heat, combine the soy sauce, 1/4 cup water, maple syrup, rice wine vinegar, ginger and garlic. Simmer the mixture for a couple minutes until it is fragrant. In a small bowl, stir together the cornstarch and 1 tablespoon water and whisk into the sauce. Continue simmering until the sauce thickens, about 2 minutes.
Arrange the tofu in a single layer on half of a sheet pan and bake for 10-12 minutes. Take the pan out of the oven, and turn over the tofu.
Toss the broccolini in vegetable oil, salt and pepper. Place the broccolini on the other side of the sheet pan next to the tofu.
Continue cooking until the tofu is lightly browned and the broccolini is tender and bright green but stull crisp, about 5-7 minutes.
Toss the tofu and broccolini in the teriyaki sauce. Extra sauce can be served on the side or saved for another use.
Add the scallions and sesame seeds. Serve with brown rice.