Tofu and Broccoli with Garlic Sauce

Ingredients

• 16 oz firm tofu
• 1½ lb broccoli florets
• 4 clove garlic
• 1 inch ginger
• ¼ cup soy sauce
• ¼ cup vegetable broth
• 2 tbsp cornstarch
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 1 tsp sesame seeds (optional)
• 4 cup cooked rice (optional)

Steps

1. Press tofu to remove excess water, then cut into 1-inch cubes. In a small bowl, whisk together soy sauce, vegetable broth, cornstarch, sesame oil, rice vinegar, and brown sugar to make the sauce.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu from skillet and set aside.
3. Add the remaining 1 tablespoon vegetable oil to the skillet. Add minced garlic and grated ginger, and stir-fry for 1 minute until fragrant.
4. Add broccoli florets to the skillet and stir-fry for 3-5 minutes until tender-crisp. If needed, add a splash of water and cover for a few minutes to steam.
5. Return the cooked tofu to the skillet with the broccoli. Stir the prepared sauce again and pour it over the tofu and broccoli.
6. Cook, stirring constantly, until the sauce thickens and coats the tofu and broccoli, about 1-2 minutes.
7. Serve immediately, optionally garnished with sesame seeds and over cooked rice.