Step 1: Press the tofu. Wrap the extra-firm tofu in paper towels or a clean kitchen towel and place it on a plate. Put a heavy object (like a cast-iron skillet or a few cans) on top and let it press for at least 30 minutes to remove excess water.
Step 2: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 3: While the tofu is pressing, chop the broccoli, bell peppers, and red onion into uniform, bite-sized pieces.
Step 4: Once pressed, cut the tofu into 1-inch cubes and pat them dry if needed.
Step 5: In a large bowl, combine the cubed tofu with 1/2 cup of Soyaki sauce. Toss gently to ensure all tofu pieces are coated. Let marinate for at least 15 minutes.
Step 6: Add the chopped vegetables to the bowl with the marinated tofu (or a separate bowl if preferred). Drizzle with olive oil and season with salt and black pepper. Toss everything together until well combined.
Step 7: Spread the tofu and vegetables in a single layer on the prepared baking sheet. Ensure there is space between the pieces to allow for proper roasting and crisping. If necessary, use two baking sheets to avoid overcrowding.
Step 8: Roast for 20 minutes, then carefully flip the tofu and vegetables. Continue roasting for another 15-20 minutes, or until the tofu is golden brown and crispy, and the vegetables are tender-crisp. You can brush with an additional 1-2 tablespoons of Soyaki sauce during the last 5 minutes for extra glaze.
Step 9: Remove from the oven. Garnish with sesame seeds and chopped green onions, if using.
Step 10: Serve immediately with your favorite grain or as a stand-alone healthy meal. Enjoy your delicious Sheet Pan Soyaki Tofu!