Takeout Style Tofu and Broccoli Bowl
Ingredients
- 1 block extra firm tofu
- 4 cups broccoli florets
- Cornstarch mixture: 2 tablespoons cornstarch + 1/4 cup water
- oil
- chopped scallions
- toasted sesame seeds
- favorite cooked grain
Marinated tofu
- 3 tablespoons light tamari/soy sauce
- 2 teaspoons Sriracha/chili sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons rice vinegar
Ginger-chili sauce
- 1/4 cup light tamari/soy sauce
- 1/4 cup agave nectar
- 1.5 tablespoon Sriracha/chili sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon finely minced ginger
- 2 tablespoons hot water
Preparation
Prepare marinated tofu: Mix 3 tablespoons light tamari/soy sauce, 2 teaspoons Sriracha/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.
Prepare Ginger-Chili sauce: In a bowl, mix 1/4 cup light tamari/soy sauce, 1/4 cup agave nectar, 1.5 tablespoon Sriracha/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.
Blanch broccoli: Bring a pot of water to boil and quickly blanch broccoli florets, then drain.
Fry tofu: In a heated non-stick pan with no oil, pan fry the marinated tofu cubes until golden brown on each side. Place tofu in a bowl.
Sauté: Using the same pan with 1 teaspoon oil, sauté ginger until fragrant, add broccoli florets and tofu, and cook for 30 seconds while stirring continuously.
Add sauce: Add the Ginger-Chili sauce and stir until tofu is well coated.
Thicken: Stir in the cornstarch mixture and turn off the heat.
Serve: Serve warm with favorite cooked grain and garnish with chopped scallions, toasted sesame seeds, and oil.
