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 or 1 tablespoon maple syrup
- 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 the marinade ingredients in a plate and place tofu in it, let sit for at least 5 minutes or refrigerate overnight, massaging occasionally.
In a bowl, mix the sauce ingredients with hot water until well combined and set aside.
Bring a pot with half-full water to boil and quickly blanch broccoli, then drain.
In a heated non-stick pan with no oil, pan fry marinated tofu cubes until golden brown on each side and place in a bowl.
Using the same pan with 1 teaspoon oil, sauté ginger until fragrant.
Add broccoli florets and tofu, 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 rice and garnish with chopped scallions, sesame seeds, and oil.
