# What You'll Need:
→ Tofu and Broccoli
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 12 oz broccoli florets
03 - 2 tbsp olive oil
04 - 1 tbsp soy sauce
05 - 1 tsp toasted sesame oil
06 - ½ tsp black pepper
07 - ¼ tsp salt
→ Cheesy Sesame Ginger Sauce
08 - 1 ¼ cups grated sharp cheddar cheese
09 - ½ cup milk (dairy or unsweetened plant-based)
10 - 2 tbsp cream cheese or vegan cream cheese
11 - 2 tbsp tahini or smooth peanut butter
12 - 2 tbsp soy sauce
13 - 1 tbsp fresh ginger, finely grated
14 - 2 garlic cloves, minced
15 - 1 tbsp rice vinegar or lemon juice
16 - 1 tbsp honey or maple syrup
17 - 1 tbsp toasted sesame seeds
18 - 1 tsp sriracha or chili paste (optional)
→ Garnish
19 - 2 spring onions, thinly sliced
20 - 1 tbsp toasted sesame seeds
21 - Fresh cilantro or parsley, chopped (optional)
# How To Make It:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the tofu cubes and broccoli florets with olive oil, soy sauce, toasted sesame oil, black pepper, and salt until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Bake for 25 to 30 minutes, flipping once halfway through, until tofu is golden and broccoli is tender.
04 - In a medium saucepan over medium-low heat, combine milk, cream cheese, tahini, soy sauce, grated ginger, minced garlic, rice vinegar, and honey. Stir until smooth and warmed through.
05 - Add grated cheddar cheese, stirring constantly until melted and the sauce is creamy. Stir in sriracha if using and toasted sesame seeds. Adjust seasoning to taste.
06 - Transfer baked tofu and broccoli to a serving dish. Pour the hot cheesy sesame ginger sauce evenly over the top.
07 - Garnish with sliced spring onions, extra toasted sesame seeds, and chopped fresh herbs. Serve immediately.
