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 cubes in the marinade and let sit for at least 5 minutes, massaging occasionally.

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

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

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

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

Add broccoli florets and tofu, cook for 30 seconds while stirring continuously.

Add the sauce and stir until 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 rice, garnished with chopped scallions, sesame seeds, and oil.