Sheet Pan Tofu & Chickpeas

Preheat the oven to 400°F (200°C) using conventional oven settings (top and bottom heat). Halve the tofu lengthwise and gently press both halves between layers of paper towels or a clean kitchen towel to remove as much excess moisture as possible. Cut the tofu into approximately ½-inch (1-cm) cubes.

Drain and rinse the chickpeas, then gently pat them dry with a clean kitchen towel or paper towels. Wash the broccoli and cut it into bite-sized florets.

Arrange the tofu, broccoli, and chickpeas on a baking sheet. Drizzle with the oil and toss until evenly coated. Spread everything into an even layer and bake for 20 minutes.

Meanwhile, whisk together the soy sauce, water, and cornstarch until smooth. Add the miso, peanut butter, and gochujang and whisk again until the sauce is smooth and well combined.

After 20 minutes, or once the tofu and chickpeas are lightly golden and beginning to crisp, remove the baking sheet from the oven. Pour the sauce evenly over the tofu, chickpeas, and broccoli and toss until everything is well coated. Spread everything back into an even layer and return to the oven for another 10 minutes, or until the sauce has thickened and coats the tofu and vegetables.