Tofu and Broccoli Stir-Fry

Press the tofu and cut it into thin triangles or 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 bag

Optional: Add 2 teaspoons sesame oil and gently toss the tofu until coated

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

Transfer the tofu to a large non-stick sheet and bake at 400F 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 and set aside

Heat 1 tablespoon oil or vegetable 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 vegetable broth to the middle

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

Add the stir-fry 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