Sheet Pan Meal with Tofu, Vegetables and Peanut Sauce

For the tofu

• 350-400 g pressed extra firm tofu, cut into 1 inch cubes
• 1 1/2 tbsp corn starch
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp olive oil

For the vegetables

• 2 cups chopped small broccoli florets
• 1 red pepper, cut into 1 inch pieces
• 2 cups chopped oyster mushrooms (or another mushroom of choice)
• 2 mangos, cubed
• 2 tbsp olive oil
• 3/4 tsp salt
• 1/2 tsp pepper

Garnishes

• 1/2 cup chopped cilantro
• 5-6 green onions, chopped
• 1/2 cup chopped peanuts

For the peanut sauce

• 1/4 cup peanut butter
• 2 tbsp spicy or regular sesame oil
• juice of half a lime
• 2 tbsp water
• 2 tbsp tamari
• 1 inch knob of ginger, grated
• 2 cloves garlic, grated
• 1 tbsp sambal chili pasta