If you don’t have a broiler, either pan-sear the skin side of the chicken over medium-high heat for 4-5 minutes (or until golden) before nestling into the sheet pan, or use the convection setting for the first half of the baking time (or gauge the convection based on level of browning ). 

If using tofu, either cut into “filets” ( a square or rectangular slab) about a ¾ inch thick, strips or cubes. Marinate the tofu in a bowl for 20-30 minutes, or in a bag overnight. Season with extra salt.

Chicken: You can use skinless boneless thighs, or even chicken breast but cooking times will shorten. Check after 15- 20 minutes, and if the chicken is done but the brussels sprouts need longer, just remove the chicken, letting the brussels sprouts cook until tender, probably the whole 30 mins.

You can cook both chicken and tofu for mixed households, keeping the chicken on one side and the tofu on the other.

To ensure good flavor, it is important to give the chicken and tofu an extra sprinkling of salt.

Szechuan Peppercorns add a unique flavor, but using to much will overpower. If unfamiliar, start with ½ teaspoon. If you’ve never tired one, just plop one in in your mouth and taste it. It has a very perfumy flavor and numbing effect on the tongue, adding interesting complexity!  This may be very pleasant, or very unpleasant to you. This, for me was an acquired taste. You can absolutely leave these out and sub black peppercorns.