Vegan Sheet Pan Sesame Pomegranate Tofu and Broccoli

1 After pressing or freezing, thawing and pressing(which is my favorite way to make this dish) the tofu, preheat the oven to 400 degrees(F).
2 Now, place the broccoli on one side of a large sheet pan that is lined with parchment paper, a silicone mat or sprayed with non-stick spray. Drizzle with 1 tablespoon of sesame oil and toss to coat.
3 Then either cut the pressed tofu into cubes, or break the previously frozen tofu into small chunks. Place the tofu on the other side of the sheet pan. Drizzle with 1 tablespoon of sesame oil and toss to coat. Spread the tofu out in a single layer.
4 Bake the tofu and broccoli for 15 minutes.
5 While the tofu and broccoli bake, make the sauce. In a medium sized mixing bowl, whisk together the remaining 1 tablespoon of sesame oil, soy sauce, pomegranate juice, agave, rice wine vinegar, sriracha, garlic and ginger.
6 I like to taste a little sauce now, before adding the cornstarch to see if I need to adjust anything. Make sure it is the salt, sweet, tang and heat level you want. 
7 Now, whisk in the cornstarch until it has completely dissolved. Then stir in the sesame seeds.
8 Once the tofu and broccoli have baked for 15 minutes, take the pan out of the oven and pour the sauce over the tofu and broccoli. It will be very liquidy at this point, but toss everything as best as you can. It will thicken up a lot. 
9 Carefully put the sheet pan back in the oven and bake for 5 minutes.
10 Remove the pan again, the sauce should be getting really thick now. Bring all the sauce together and toss the tofu and broccoli in the sticky sauce.
11 Bake for another 4-5 minutes or until brown and the sauce is super thick.
12 Serve with rice, green onions, extra sesame seeds and pomegranate seeds if desired.