Step 1

Line the sear plate with a silicone baking mat or parchment paper and preheat oven to 400F.

Step 2

In a large bowl, dissolve one bouillon cube into the boiling water. Add 2 tablespoons of soy sauce and 1 teaspoon garlic powder. Add the soy chunks to the bowl and let them sit for 10 minutes.

Step 3

Make the sauce: To a second large bowl add ⅔ cup no-beef or vegetable broth, 2 tablespoons soy sauce, maple syrup or brown sugar, minced garlic, ground ginger, sesame oil, white or black pepper, and red pepper flakes, if using.

Step 4

Squeeze and remove the soy chunks from the first bowl and place them onto the lined baking sheet.

Step 5

Add the broccoli to the sauce and give them a toss. Using your hands, or a slotted spoon, transfer the broccoli to the baking sheet, making sure the excess marinade drips back into the bowl, and reserve all of the sauce. Drizzle oil over the broccoli and soy chunks and mix with your hands to coat. Spread everything out, so it is mostly in one single layer on the baking sheet.

Step 6

Roast the broccoli and soy chunks for about 10 minutes, or until the chunks are browned slightly and the broccoli is fork-tender.

Step 7

Meanwhile, in a small bowl or cup mix together 1 tbsp cornstarch with 1 tbsp water and set aside. Then bring the reserved marinade in a small saucepan to a boil, over medium-high heat.

Step 8

Whisk in the cornstarch slurry until dissolved. Reduce heat to a medium-low, and taste and season with salt, or more broth if the sauce is too thick, whisking until smooth.

Step 9

When broccoli mixture is ready, remove it from the oven, drizzle with sauce to taste and toss to coat.

Step 10

Serve over a bed of rice, topped with green onions and sesame seeds and enjoy.