Teriyaki-Glazed Tofu and Broccolini

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1 medium onion, thinly sliced

2 bunches Broccolini (1 lb total)

2 tablespoons vegetable oil

7 tablespoons teriyaki sauce, or to taste, divided

1 (14-oz) block extra-firm tofu, cut crosswise into 8 pieces

1/2 cup cold water

1 1/2 teaspoons cornstarch

1/2 teaspoon fresh lemon juice

1/2 teaspoon Asian sesame oil

Accompaniments:

rice; lemon wedges

Preheat broiler. Line a large shallow baking pan with foil and lightly oil.

Toss onion and Broccolini in a bowl with vegetable oil, 2 tablespoons teriyaki sauce, and 3/4 teaspoon salt.

Pat tofu dry and arrange down middle of pan. Sprinkle with 3/4 teaspoon each of salt and pepper, then brush with 1 1/2 tablespoons teriyaki sauce. Spread vegetable mixture alongside tofu.

Broil 3 to 4 inches from heat until tofu is pale golden and vegetables are lightly charred in spots, about 7 minutes. Turn tofu over and brush with 1 1/2 tablespoons teriyaki sauce, then stir vegetables. Broil until tofu is pale golden and vegetables are crisp-tender, about 7 minutes more.

Meanwhile, whisk together water, cornstarch, and 2 tablespoons teriyaki sauce in a small heavy saucepan, then simmer, whisking occasionally, 2 minutes. Remove from heat and stir in lemon juice, sesame oil, and, if desired, additional teriyaki sauce. Serve sauce over tofu, vegetables, and rice.

From Gourmet, May 2008, by Andrea Albin.