Step 1: Press the tofu for at least 30 minutes to remove excess moisture. This is crucial for crispy tofu. Wrap the block in paper towels or a clean kitchen towel and place something heavy on top.
Step 2: While the tofu presses, preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Step 3: Cut the pressed tofu into 1-inch cubes. In a large bowl, combine the cubed tofu with 1/2 cup of Soyaki sauce. Toss gently to coat and let marinate for at least 10-15 minutes.
Step 4: Add the broccoli florets and bell pepper pieces to the bowl with the marinated tofu. Drizzle with sesame oil and toss everything together until well coated.
Step 5: Spread the tofu and vegetables in a single layer on the prepared baking sheet. Ensure there is enough space between pieces; if the pan is overcrowded, use two sheets to prevent steaming.
Step 6: Bake for 20 minutes. Carefully flip the tofu and vegetables. If desired, drizzle with an additional 1-2 tablespoons of Soyaki sauce for extra glaze.
Step 7: Return to the oven and bake for another 15-20 minutes, or until the tofu is golden brown and slightly crispy, and the vegetables are tender-crisp.
Step 8: Remove from the oven. Garnish with sesame seeds and chopped green onions. Serve hot over cooked rice, quinoa, or noodles, or as desired.