Takeout Style Tofu and Broccoli Bowl

Mix 3 tablespoons light tamari or soy sauce, 2 teaspoons Sriracha or chili sauce, 1 teaspoon toasted sesame oil, and 2 teaspoons rice vinegar in a plate. Place tofu cubes in the marinade and let sit for 5 minutes or refrigerate overnight, massaging occasionally.

In a bowl, mix together 1/4 cup light tamari or soy sauce, 1/4 cup agave nectar, 1.5 tablespoons Sriracha or chili sauce, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 tablespoon finely minced ginger, and 2 tablespoons hot water until well combined. Set aside.

Bring a pot with half-full water to boil and quickly blanch broccoli florets, then drain.

In a heated non-stick pan with no oil, pan fry marinated tofu cubes until golden brown on each side. Place tofu in a bowl.

Using the same pan with 1 teaspoon oil, sauté ginger until fragrant, add broccoli florets and tofu, and cook for 30 seconds by stirring continuously.

Add the sauce and stir until tofu is well coated.

Stir in the cornstarch mixture and turn off the heat.

Serve warm with favorite cooked grain and garnish with chopped scallions, toasted sesame seeds, and oil.