Sheet Pan Meal with Tofu, Vegetables and Peanut Sauce

Prepare the tofu: Slice into 2 slabs and place on a paper towel lined cutting board. Top with another piece of paper towel and another cutting board. Place something heavy on top for extra weight to get as much of the water as possible out of the tofu. Let sit 10 minutes while you prepare the vegetables.

To a sheet pan lined with parchment paper, toss chopped broccoli, red pepper, mushrooms and mango with 2 tbsp olive oil, salt and pepper. Move to the sides of the pan and leave the middle space open for the tofu.

Cut the pressed tofu into 1 inch cubes. Transfer the cubed tofu to a medium-sized bowl and add the cornstarch, olive oil, salt, and black pepper. Mix the ingredients together, without breaking the cubes.

Set onto the prepared tray in the middle and bake for 25 - 30 minutes until the tofu is starting to turn golden brown and the vegetables are tender-crisp. Make sure to flip halfway through.

While the tofu and vegetables are cooking, whisk together the peanut sauce and set aside.

Once the tofu and vegetables are done cooking, serve on a plate or bowl drizzled with the peanut sauce and sprinkle on the chopped green onions, cilantro and chopped peanuts. Optional: serve with your favourite grain like rice!