1 tbsp corn starch + 3 tbsp water (for thickening)
Preheat oven to 425 F. Line a large sheet pan (baking sheet) with parchment paper.
In a mixing bowl, combine flour, paprika and black pepper and whisk to combine. Add tofu chunks and toss to coat.
Place on prepared sheet pan and drizzle liberally with oil. Bake for 25 minutes, flipping tofu chunks half way through.
Meanwhile, in a small pot on the stove, combine the sauce ingredients except for the cornstarch and water. Whisk until combined and bring to a gentle simmer. Combine the cornstarch and water in a small dish, then pour into simmering sauce, whisking immediately until thickened slightly.
Add the broccolini to the sheet pan and drizzle with oil and sprinkle salt and pepper (if desired). Bake 8 to 10 minutes until broccolini is fork-tender and tofu is golden and crisp.
Drizzle the sauce over the tofu and bake 2 to 3 minutes until thickened.
Remove from oven and let cool slightly before serving. Add a sprinkle of sesame seeds, if desired. Serve with rice, noodles, quinoa or on its own. Enjoy!
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