Tofu and Broccoli
Salty and sweet, the perfect vegetarian complement to a side of white rice.
- 14 oz firm tofu
- 1 tspn vegetable oil
- 1 1/2 tspn sesame oil
- 3 cups broccoli florets
- 3 tbsp vegetable broth
- 2 cloves garlic minced
- 1 tspn grated ginger
- 1/4 cup soy sauce
- 2 tbsp agave syrup
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 1 tbsp water
- 1/2 tspn toasted sesame seeds plus more for serving
- cooked white rice for serving
- scallions sliced for serving
Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
Remove the lid and increase the heat to medium-high.
Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
Return the tofu to the pan and toss to coat in the sauce.
Serve over white rice and garnish with scallions and sesame seeds.