Tear the tofu into bite-sized pieces. In a bowl, add cornstarch, salt, and pepper. Mix well to coat each piece, then spread on a baking tray. Drizzle lightly with oil and bake at 200°C (390°F) for 20 minutes, or in an air fryer for 10 minutes, until the tofu is golden and crispy.
In a small jar, mix all the sauce ingredients (maple syrup, orange juice, soy sauce, ginger, garlic, sesame oil, rice vinegar, cornstarch, and water). Close and shake well to combine.
When the tofu has about 10 minutes left of cooking, spread broccoli florets on another baking tray, drizzle with oil, season with salt, and bake for 10 minutes.
Pour the sauce into a pan over medium heat and cook until it starts to boil and thicken. Add the crispy tofu, green onions, sesame seeds, and red chili, then mix well to coat everything.
Serve the ginger sesame tofu with basmati rice and vegetables (broccoli).
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Express bowl with tofu, turmeric, and roasted vegetables
