1-Getting started with crispy tofu broccoli sesame peanut pesto is straightforward and fun, beginning with prepping the tofu. First, drain the 12- to 15-oz block of firm or extra-firm tofu by placing it on paper towels, covering with more towels, and weighing it down for 10 to 30 minutes to remove excess liquid. This step is crucial for that crispy result we all love.

2-Next, preheat your oven to 400ºF and line one sheet pan with parchment paper for the tofu, while keeping another bare for the broccoli. Prepare the broccoli by trimming and chopping 1 pound into florets, then peel the stems and slice them into 1/2-inch rounds for added crunch. On the bare pan, drizzle 1 tablespoon olive oil, add the broccoli, drizzle with another tablespoon, season with salt and pepper, toss, and spread evenly.

3-Cut the pressed tofu into 1-inch cubes and toss them in a bowl with the remaining 1 tablespoon olive oil, 1 tablespoon soy sauce or tamari, and 1 tablespoon cornstarch until coated. Spread the tofu on the lined pan and roast both pans for 20 minutes. After that, toss the pieces for even cooking and roast for another 10 minutes until the tofu is golden and crisp; the broccoli might need a few more minutes for extra char.

4-While everything roasts, make the pesto by pulsing 1 tablespoon sesame seeds, 1/4 cup roasted peanuts, 1.5 teaspoons minced ginger, 1 small garlic clove, 2 tablespoons soy sauce, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, and 1/4 teaspoon sugar in a food processor until smooth. If it’s too thick, add a bit of water to thin it out. Once done, combine the roasted tofu and broccoli in a bowl, toss with the pesto, and garnish with 3 thinly sliced scallions. Serve with extra pesto and hot sauce if you like.