Tofu and Broccoli Stir-Fry

Press the 1-14oz block of extra-firm tofu.

Cut the tofu into thin triangles or into 3/4-inch cubes.

In a small bowl, mix 1 tablespoon cornstarch, 1 teaspoon garlic powder, and 1/4 teaspoon salt.

Transfer the tofu to a reusable container or Ziploc.

Optionally, add 2 teaspoons sesame oil and gently toss the tofu until coated in the oil before adding the cornstarch mixture.

Add the cornstarch mixture to the bag, seal it, and toss until the tofu is evenly coated in the cornstarch.

Transfer the tofu to a large non-stick sheet and bake at 400°F until just crispy, about 15 minutes, flipping halfway.

In a medium bowl, whisk together 1/2 cup tamari or soy sauce, 1-1/2 teaspoons garlic chili sauce, 1/4 cup rice vinegar, 2 tablespoons plus 2 teaspoons maple syrup, 2 teaspoons mirin, and 1-1/2 teaspoons sriracha, then set aside.

In a small bowl, mix 2 teaspoons cornstarch with 1 tablespoon plus 1 teaspoon water until dissolved, then set aside.

Heat 1 tablespoon oil or veggie broth in a large wok or non-stick skillet over medium-high heat until shimmering.

Sauté 3 cups bite-size broccoli florets for about 4 minutes or until browned around the edges.

Push the broccoli to the edges of the pan and add 1 teaspoon more oil or veggie broth to the middle.

Sauté 4 minced garlic cloves and 2 teaspoons minced ginger for 30 seconds.

Add the sauce and mix everything together.

Add the cornstarch slurry and mix well.

Add the desired amount of baked tofu and continue cooking while gently mixing to incorporate, then cook for 1 to 2 minutes more until the sauce thickens.

Serve with rice or mix in noodles.