Preheat the oven to 450°F/ 232°C.

Cut the tofu into pieces. You can do squares, rectangles, triangles, or anything else you prefer. Just make sure pieces are all around the same size so that baking time is equal.

Put the tofu in a large bowl and drizzle 2 tablespoons of the teriyaki sauce over the top. Mix well.

Next, add ¼ cup cornstarch and mix again. It will get goupy but that’s ok. Some pieces may also fall apart a little if they are too big, so mix carefully. You can also do the teriyaki and cornstarch in a plastic bag and shake to mix.

Add to a parchment lined baking sheet. Add the broccoli to the baking sheet, or use another one if you don’t have room (or put some tofu and some broccoli across two sheets). Drizzle with 2 tablespoons of teriyaki sauce, depending on how flavorful you want it. You can also use a drizzle of oil if you want but the Teriyaki sauce may have some already. Oil isn’t needed for this recipe to be crisp and delicious. The parchment paper gives it a good crisp. If preferred, you can mix the broccoli and teriyaki in a bowl.

Bake for about 20 minutes. Take it out of the oven and use a pastry brush to brush about ¼ cup teriyaki across the tofu (you can also use some for the broccoli if you want but it’s not needed).

Sprinkle green onions over the top. Bake for 5 more minutes, until crisp.

Serve with rice, more teriyaki sauce and a sprinkle of green onion.