Crispy Sesame Tofu with Broccoli

Ingredients

• 16 oz extra-firm tofu
• 3 tbsp cornstarch
• 4 cup broccoli florets
• 2 tbsp sesame oil
• ½ cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp maple syrup
• 2 clove garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp water
• 1 tbsp sesame seeds (optional)
• 4 cup cooked rice (optional)

Steps

1. Press the tofu to remove excess water, then cut into 1-inch cubes. Toss the tofu with 2 tablespoons of cornstarch until evenly coated.
2. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the broccoli florets and stir-fry for 5-7 minutes until tender-crisp. Remove broccoli from skillet and set aside.
3. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, minced garlic, grated ginger, 2 tablespoons of water, and 1 tablespoon of cornstarch to create the sauce.
4. Add the remaining 1 tablespoon of sesame oil to the skillet. Add the coated tofu cubes and cook for 8-10 minutes, flipping occasionally, until golden brown and crispy on all sides.
5. Pour the prepared sauce over the crispy tofu. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the tofu.
6. Return the cooked broccoli to the skillet with the tofu and sauce. Toss gently to combine and heat through.
7. Serve immediately, optionally garnished with sesame seeds and served over cooked rice.