Tofu and Broccoli Stir-Fry with Sauce

1. Press the tofu and cut into thin triangles or 3/4-inch cubes

2. In a small bowl, mix 1 tablespoon cornstarch, 1 teaspoon garlic powder, and 1/4 teaspoon salt

3. Transfer the tofu to a reusable container or Ziploc bag

4. Optional: Add 2 teaspoons sesame oil and gently toss the tofu until coated in the oil before adding the cornstarch mixture

5. Add the cornstarch mixture to the bag, seal it, and toss the tofu until evenly coated

6. Transfer tofu to a large non-stick sheet and bake at 400F until just crispy, about 15 minutes, flipping halfway

7. In a medium bowl, whisk together 1/2 cup tamari or soy sauce, 1-1/2 teaspoons garlic chili sauce, 1/4 cup rice vinegar, 2 tablespoons plus 2 teaspoons maple syrup, 2 teaspoons mirin, and 1-1/2 teaspoons sriracha, then set aside

8. In a small bowl, mix 2 teaspoons cornstarch in 1 tablespoon and 1 teaspoon water until dissolved and set aside

9. Heat 1 tablespoon oil or vegetable broth in a large wok or non-stick skillet over medium-high heat until shimmering

10. Sauté 3 cups bite-size broccoli florets for about 4 minutes or until browned around the edges

11. Push broccoli to the edges of the pan and add 1 teaspoon more oil or vegetable broth to the middle

12. Sauté 4 minced garlic cloves and 2 teaspoons minced ginger for 30 seconds

13. Add the sauce and mix everything together

14. Add the cornstarch slurry and mix well

15. Add desired amount of baked tofu and continue cooking while gently mixing to incorporate, then cook for 1 to 2 minutes more until sauce thickens

16. Serve with rice or mix in noodles

Tips

1. For an oil-free version, use vegetable broth instead of oil for sautéing

2. This dish can be made vegan and is suitable for weight loss and healthier lifestyle goals