Takeout-Style Tofu and Broccoli Bowl

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.

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

In a bowl, mix together 1/4 cup light tamari or soy sauce, 1/4 cup agave nectar, 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 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.

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 and turn off the heat.

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