Takeout Style Tofu and Broccoli Bowl

Mix the marinade: combine 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.

Place tofu cubes in the marinade and let sit for 5 minutes or refrigerate overnight, massaging occasionally.

Prepare the Ginger-Chili sauce by mixing 1/4 cup light tamari or soy sauce, 1/4 cup agave nectar or 1 tablespoon maple syrup, 1.5 tablespoons Sriracha or chili sauce, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 tablespoon finely minced ginger, and 2 tablespoons hot water in a bowl. Set aside.

Bring a pot of water to boil and blanch the broccoli florets briefly, then drain.

In a heated non-stick pan with no oil, pan fry the marinated tofu cubes until golden brown on each side. Remove and set aside.

Using the same pan, add 1 teaspoon oil and sauté ginger until fragrant.

Add the broccoli and tofu to the pan and cook for 30 seconds, stirring continuously.

Pour in the Ginger-Chili sauce and stir until the tofu is well coated.

Stir in the cornstarch mixture (2 tablespoons cornstarch mixed with 1/4 cup water) and turn off the heat.

Serve warm with the cooked grain, garnished with chopped scallions, toasted sesame seeds, and a drizzle of oil.