Press the tofu. Wrap tofu blocks in paper towels or a clean kitchen towel, set on a plate, and place something heavy on top for 15–20 minutes. This improves texture and helps them crisp.

Preheat and prep. Heat the oven to 400°F (205°C) or warm a large nonstick pan. Line a sheet pan with parchment if baking. Cut pressed tofu into 1-inch cubes. Cut broccoli into bite-size florets.

Coat the tofu lightly. Toss tofu with 1 tablespoon neutral oil, a pinch of salt, and 1 tablespoon cornstarch until evenly coated. This gives the tofu a light crust without deep frying.

Crisp the tofu. Bake on the sheet pan for 20–25 minutes, flipping once halfway, until golden and firm at the edges. Or pan-sear in batches over medium-high heat, 3–4 minutes per side.

Steam or roast the broccoli. For the brightest color and lightest texture, steam broccoli for 3–4 minutes until crisp-tender. If you prefer deeper flavor, roast on a separate pan with a light spritz of oil and a pinch of salt for 12–15 minutes.

Make the lighter teriyaki sauce. In a small bowl, whisk 1/3 cup low-sodium soy sauce, 1/2 cup water, 2 tablespoons rice vinegar, 1–2 tablespoons maple syrup or honey, 2 teaspoons cornstarch, garlic, and ginger.

Thicken the sauce. Warm a large skillet over medium heat. Add the sauce and stir constantly until glossy and thickened, 2–3 minutes. Stir in 1 teaspoon toasted sesame oil. If it gets too thick, add a splash of water to loosen.

Combine. Add the crispy tofu and broccoli to the skillet. Toss gently to coat everything in the sauce. Taste and adjust with a splash more vinegar for brightness or a pinch of red pepper flakes for heat.

Portion for meal prep. Divide into 4–5 containers. Add cooked rice or cauliflower rice if you’d like, or keep it low-carb with just the tofu and broccoli. Top with scallions and sesame seeds.

Cool and store. Let containers cool uncovered for 15–20 minutes before sealing. This helps prevent sogginess.