Ginger Tofu Broccoli Potatoes

Ingredients

• 14 Ounce extra-firm tofu - 14 ounces, Cut into 1-inch cubes after patting very dry.
• 5 Cup broccoli florets - 5 cups
• 1 Pound baby potatoes - 1 pound, Halved for even roasting.
• 8 Ounce shiitake mushrooms - 8 ounces, sliced
• 0.25 Cup low-sodium soy sauce - 1/4 cup
• 1 Tablespoon fresh ginger - 1 tablespoon, grated
• 2 Count garlic - 2 cloves, minced
• 1 Tablespoon maple syrup - 1 tablespoon
• 1 Tablespoon rice vinegar - 1 tablespoon
• 2 Tablespoon toasted sesame oil - 2 tablespoons
• 1 Tablespoon cornstarch - 1 tablespoon

Instructions

1. Preheat and prep vegetables

   1. *Preheat oven to 425°F*; halve the baby potatoes, slice the shiitake mushrooms, grate the fresh ginger, and mince the garlic.

2. Dry and coat tofu

   2. Pat the tofu *very dry*, cut it into 1-inch cubes, place it on the rimmed sheet pan, and toss with *cornstarch*.

3. Add glaze and potatoes

   3. Add potatoes, soy sauce, ginger, garlic, maple syrup, rice vinegar, and sesame oil to the pan; *toss well* until tofu and potatoes are *evenly coated*.

4. First roast

   4. Spread everything into a *single layer* and roast for *20 minutes*.

5. Add broccoli and mushrooms

   5. Add broccoli florets and shiitake mushrooms to the same pan; *toss with the glaze* and return to a *single layer*.

6. Finish roasting

   6. Roast for *18 to 22 minutes*, until potatoes are *fork-tender*, broccoli is browned at the edges, and tofu is crisp.

7. Rest and serve

   7. Let the pan stand for *5 minutes* before serving so the glaze *settles and thickens* slightly.