Line a rimmed sheet pan with foil.

Pat tofu dry, gently squeezing out excess water, then cut into cubes. Generously drizzle sheet pan with oil, add tofu and drizzle with more. Season with salt & pepper.

Broil tofu until deep golden.

Meanwhile, cut up some broccoli & toss with a bit of oil.

Flip tofu (it’ll have shrunk a lot!). Tuck broccoli into spaces between tofu. Broil until tofu is deep golden and broccoli tender (okay if it’s charred a bit).

While tofu and broccoli are cooking, make the sauce. Whisk some Thai sweet chili sauce with tamari and a few splashes of white vinegar. Don’t stress about measurements. Taste as you mix to find the right balance for you.

Add broccoli & tofu to sauce, tossing to coat. Spoon onto a platter and sprinkle with sesame seeds, if you have in hand.

p.s. no sweet chili sauce? Mix apricot jam, white wine vinegar and red chili flakes.