Sheet Pan Teriyaki Tofu and Broccoli

Ingredients

• 1 tbsp extra virgin olive oil
• 2 tbsp rice vinegar
• salt and pepper to taste
• 1 tbsp cornstarch
• 2 tsp extra virgin olive oil
• 1 tbsp water
• 1/2 tsp ground ginger
• 1 block extra firm tofu, (frozen, thawed and pressed* (1 block is 14-16oz))
• 2 tsp low sodium soy sauce
• 1 head broccoli florets, (cut into bite size pieces (can also use the stems or save for another dish))
• 8 oz sugar snap peas ((227g))
• 1/2 cup low sodium soy sauce ((114g))
• 1/2 cup water ((114g))
• 3 tbsp brown sugar ((can sub with maple syrup))
• 2 cloves garlic, (minced)
• 1/4-1/2 tsp red pepper flakes, (optional)