| 0.45 | block(s) | tofu |
| 1 | lb | chicken breasts |
| 4 | clove | garlic |
| 2 | in | ginger, fresh |
| 0.25 | cup | honey |
| 0.75 | cup | low sodium soy sauce |
| 0.25 | cup | olive oil |
| 0.5 | cup | water |
| 0.25 | cup | White Vinegar |
Prep Sauce: Preheat one oven to 425 degrees for chicken and the other to 400 degrees for tofu. Blend all sauce ingredients (soy sauce, water, white vinegar, olive oil, ginger, garlic, honey) together in a food processor until smooth.
Sheet Pan Action: Place chicken and tofu on separate sheet pans.
For chicken: pour about 1 cup sauce over top of the chicken. Bake for 10-15 minutes.
For tofu: drain and dry the tofu, then cut into .5 inch slices. Allow the tofu to marinate in the sauce for about 5 minutes. Put in pan and drizzle the rest of the sauce on top. Cook at 400 degrees for 30 minutes, flipping each piece of tofu halfway through.
Finish It Fancy: While the tofu and chicken are roasting, simmer another 1/2 cup or so of sauce in a small saucepan over medium low heat until it’s thickened. Drizzle it over the finished chicken and tofu.