An easy and healthy dinner for a weeknight, and impressive enough for a weekend get together.
Preheat the oven to 400°F, and adjust a rack to the center.
Add a double layer of paper towels to a sheet pan or a dry cutting board. Cut the tofu into ¼ to ½ inch rectangular slices, and place them in a single layer on the paper towels as you go. Then place another double layer of paper towels on top of the slices and gently press down. Leave this for about 5 minutes, and then replace both the bottom and top layers of paper towels with new ones that are dry, and again, press gently down on top. Let it sit another 5 minutes, and then repeat one last time. (You can do the next steps — the sauce and vegetable prep, while the tofu is draining.)
Line a sheet pan with parchment paper and add the drained tofu slices to it in a single layer. Evenly drizzle the slices with about ⅔ of the sauce, and sprinkle with pepper.
Drizzle the remaining sauce into the vegetables and mix. Then evenly distribute the vegetables over the tofu.
Place the sheet pan in the preheated 400°F oven and bake until the edges of the tofu are golden, about 25 minutes.