Glazed Teriyaki Sheet Pan Tofu

Ingredients:

• 14 oz package firm or extra firm tofu
• ½ cup mirin or dry white wine
• ¼ cup coconut aminos, or tamari
• 3 Tbsp honey or agave syrup
• 1 Tbsp rice vinegar
• ½ inch finger ginger, rough chopped (or ½ tsp ground ginger)
• ½ tsp red pepper flakes (optional)
• 2 tsp cornstarch
• 1 Tbsp water
• 3 carrots, peeled and cut into sticks
• 2 broccoli crowns, cut into florets
• 1 Tbsp olive oil
• Salt and pepper, to taste
• Hot cooked rice

Instructions:

1. Drain tofu and give it a quick rinse. Place a clean, folded kitchen towel on a plate. Put tofu on top of the towel, and place another clean, folded towel on top of the tofu. Place a small cutting board on top, and something heavy, such as a cast iron skillet or large cookbook on top of that. Allow to sit at least a half hour.
2. Preheat the oven to 375°F. Line a rimmed baking sheet with a silicone mat or parchment paper.
3. In a small bowl, whisk together cornstarch and water. Set aside. In a small saucepan, stir together mirin, aminos, honey, vinegar, garlic, ginger, and pepper flakes. Bring to a boil, and reduce heat to a simmer. Cook for 10 minutes. For a thicker sauce, whisk together cornstarch and water and whisk into the simmering sauce. Stir until thickened, remove from heat. 
4. After tofu is pressed, pat dry and score a diamond pattern with a sharp knife, cutting about ¾ of the way through the tofu. Dredge tofu in the sauce, coating all over, getting as much as you can in the cuts. Place tofu on the prepared baking sheet and bake for 15 minutes. 
5. Toss veggies in olive oil, and sprinkle with salt and pepper. Once tofu has baked for 15 minutes, flip it, and brush with more sauce. Add veggies to the sheet pan in a single layer. Return to the oven and bake for an additional 15 minutes, or until the veggies are crisp tender.
6. Flip tofu again and brush with more sauce. Bake 5 minutes more. Serve tofu and vegetables with hot cooked rice.

Makes about 4 servings

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