Tofu and Broccoli
Salty and sweet, the perfect vegetarian complement to a side of white rice.
Ingredients
- 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
Instructions
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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.
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After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
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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.
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Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
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Remove the lid and increase the heat to medium-high.
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Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
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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.
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Return the tofu to the pan and toss to coat in the sauce.
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Serve over white rice and garnish with scallions and sesame seeds.
