Takeout-Style Tofu and Broccoli Bowl
Ingredients
- 1 block extra firm tofu
- 4 cups broccoli florets
- Cornstarch mixture: 2 tablespoons cornstarch and 1/4 cup water
- oil
- chopped scallions
- toasted sesame seeds
- favorite cooked grain
Marinade
- 3 tablespoons light tamari or soy sauce
- 2 teaspoons Sriracha or chili sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons rice vinegar
Sauce
- 1/4 cup light tamari or soy sauce
- 1/4 cup agave nectar
- 1.5 tablespoon Sriracha or chili sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon finely minced ginger
- 2 tablespoons hot water
Preparation
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 to make marinade, place tofu cubes in it and let sit for at least 5 minutes, massaging occasionally.
In a bowl, mix 1/4 cup light tamari or soy sauce, 1/4 cup agave nectar, 1.5 tablespoon Sriracha or chili sauce, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 tablespoon finely minced ginger, and 2 tablespoons hot water to make ginger-chili sauce and 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.
Using the same pan with 1 teaspoon oil, sauté ginger until fragrant.
Add blanched broccoli florets and tofu to the pan and cook for 30 seconds by stirring continuously.
Add the ginger-chili 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 optional oil.
