0 Once you have prepped the tofu(see notes), preheat the oven to 450 degrees(F).
1 Using a mandoline, or if you don't have one, just a knife, slice the block of tofu very thin. Set aside.
2 Then in a large mixing bowl, whisk together the soy sauce, broth, oil, agave, vinegar, gochujang, garlic, ginger, shallots and black pepper.
3 Add the slices of tofu into the bowl and then toss to coat and let sit for about 5 minutes.
4 Pour the tofu, marinade and all, on to half of a large sheet pan and spread the tofu out evenly.
5 Using the same bowl you just used for the tofu, prep the broccoli. Add the soy sauce, oil, agave, vinegar and gochujang to the bowl and whisk to combine.
6 Add the broccoli to the bowl and toss to coat. Then pour the broccoli, sauce and all onto the other side of the sheet pan and spread out evenly.
7 Bake for about 15 minutes, toss the tofu and broccoli, then bake for another 10 minutes or until the tofu is firm and the broccoli is tender.
8 While the tofu and broccoli bake, you can make the extra sauce if desired. The tofu and broccoli will already be a bit saucy, but I like the extra sauce.
9 If making, add the broth, soy sauce, gochujang, agave and oil to a small sauce pan. Heat on medium. Bring to a simmer and then reduce heat to low.
10 In a small bowl, whisk together the cornstarch and water, then add it to the sauce pan and whisk to combine.
11 Continue whisking until the sauce starts to thicken. Turn off the heat.
12 Once the "beef" and broccoli are done, serve over rice if desired, drizzled with the extra sauce if you made it.
13 I like to serve with quick Asian inspired pickles!
