The trick to a satisfying sheet-pan dinner is giving every ingredient enough room to brown. Here, firm tofu and broccoli roast on one pan, then meet a quick lime dressing that cuts through their savory edges. Serve it with rice for an easy weeknight meal.
Press and season the tofu
Heat the oven to 425°F and line a large rimmed baking sheet with parchment. Press one 14-ounce block of extra-firm tofu between clean towels for about 15 minutes, then cut it into bite-size cubes. Toss the cubes with one tablespoon of olive oil, one tablespoon of soy sauce, and one tablespoon of cornstarch until lightly coated.
Roast with plenty of space
Cut one large head of broccoli into bite-size florets and slice the peeled stalk into coins. Toss the broccoli with another tablespoon of olive oil and spread it on the pan with the tofu, keeping the pieces in a single layer. Roast for 25 to 30 minutes, turning everything once, until the tofu is golden and the broccoli has browned tips.
Finish with lime and herbs
Whisk the juice of one lime with one teaspoon of toasted sesame oil and a teaspoon of soy sauce. Drizzle it over the hot tray and toss with two sliced scallions and a handful of chopped cilantro. Taste before adding salt; the soy sauce already brings plenty of savory flavor.
Make it a full meal
Spoon the tofu and broccoli over steamed rice or warm brown rice, catching any lime dressing left on the pan. For a little crunch, add sesame seeds just before serving. If you are cooking ahead, keep the dressing separate and add it after reheating so the broccoli stays lively.