Heat oven to 450F (232C). Line a sheet pan.

High heat is what browns tofu and broccoli instead of steaming them. • Oven fully preheated

Press tofu 10 minutes, then pat dry and cube into 3/4-inch pieces.

Less water = more browning. • Towel shows absorbed moisture

Toss tofu with 1 tbsp olive oil (2 tbsp), tamari (1½ tbsp)tamari (1 tbsp), and pepper. Toss broccoli (1½ lb) with remaining olive oil, salt, and pepper.

Oil helps browning, but too much oil softens crisping—keep it measured. • Tofu and broccoli look lightly glossy • Savory aroma from tamari

Spread tofu and broccoli (1½ lb) on the pan in a single layer with space. Roast 18 minutes, toss, then roast 6-8 minutes more until browned.

Crowding traps steam. If needed, use two pans. • Golden tofu corners and char flecks on broccoli • Nutty roasted aroma

Whisk peanut butter, lime juice (2 tbsp), tamari (1½ tbsp)tamari (1 tbsp), water (¼ cups), and chili flakes (if using) until creamy and pourable.

Water unlocks peanut butter into sauce—add gradually for control. • Ribbons off a spoon without clumping • Peanut-lime aroma pops

Drizzle sauce over hot tofu and broccoli (1½ lb) and toss lightly. Taste and adjust with a squeeze more lime if needed.

Acid at the end keeps roasted foods tasting clean. • Sauce clings lightly without pooling • Bright citrus lifts roasted aroma