Takeout-Style Tofu and Broccoli Bowl
Ingredients
- 1 block extra firm tofu
- 4 cups broccoli florets
- Oil
- Chopped scallions
- Toasted sesame seeds
- Favorite cooked grain
- Cornstarch mixture: 2 tablespoons cornstarch and 1/4 cup water
Marinated tofu
- 3 tablespoons light tamari or soy sauce
- 2 teaspoons sriracha or chili sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons rice vinegar
Ginger-chili sauce
- 1/4 cup light tamari or soy sauce
- 1/4 cup agave nectar or maple syrup
- 1.5 tablespoons 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.
Place tofu in the marinade and let sit for 5 minutes or refrigerate overnight, massaging occasionally.
In a bowl, mix together the ginger-chili sauce ingredients with 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 sauce and give it a good stir until tofu is well coated.
Stir in cornstarch mixture and turn off the heat.
Serve warm with rice and garnish with chopped scallions, sesame seeds and chili oil.
