Honey Garlic Tofu with Broccoli

I’m all about a quick sheet pan dinner on a weeknight!
That’s why this Honey Garlic Tofu and Broccoli has become a staple in my house. Plus, if you already have rice or quinoa prepped, it’s almost effortless to throw together!
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Yields 4 servings. 
Ingredients:
14oz extra firm tofu
2 tbsp arrowroot powder
2 cups chopped broccoli
2 tbsp olive oil
½ tsp salt
½ tsp pepper
 
Honey Garlic Sauce
¼ cup liquid aminos
¼ cup honey
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp sesame seeds
½ tsp fresh ginger
½ tsp red chili flakes
 
For your bowl:
Avocado
Cooked rice or quinoa (I used black rice)
Green onions
Sesame Seeds
 
Directions:

1. Make sure to prep your tofu beforehand: drain and remove from packaging. Place tofu on a plate in between two pieces of paper towels. Place something heavy on top and allow to sit for 20 minutes before cooking (this helps remove the water). Pat dry and chop into ½ inch cubes.
2. Preheat oven to 400. Line baking sheet with parchment paper.
3. Coat tofu with arrow root and arrange on parchment paper.
4. Cook the tofu for 20-25 minutes, remove from oven and flip. While you are flipping the tofu, add broccoli to the baking sheet. Drizzle with olive oil, salt and pepper.
5. Bake for another 10 minutes.
6. After you put the pan back into the oven, start on your sauce.
7. In a small pot, add all ingredients for your sauce. Cook for about 5 minutes, until it begins to bubble and thicken.
8. Remove tofu and broccoli from the oven. Toss the tofu with your sauce.
9. Arrange your bowl: Include your rice/quinoa as your base, add ¼ of the tofu, ½ cup broccoli, ¼ sliced avocado, green onions and sesame seeds!