Takeout Style Tofu and Broccoli Bowl

Drain and cut 1 block of extra firm tofu into cubes.

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

In a bowl, mix 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, and 2 tablespoons hot water until well combined for the sauce. Set aside.

Bring a pot with half-full water to boil and quickly blanch 4 cups of broccoli florets, then drain.

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.

Using the same pan with 1 teaspoon oil, sauté ginger until fragrant, add broccoli florets and tofu, and cook for 30 seconds by stirring continuously.

Add the sauce and stir until tofu is well coated.

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

Serve warm with favorite cooked grain and garnish with chopped scallions, toasted sesame seeds, and optional chili oil.