Takeout-style tofu and broccoli bowl
Ingredients
- 1 block extra firm tofu
- 4 cups broccoli florets
- 2 tablespoons cornstarch
- 1/4 cup water
- oil
- chopped scallions
- toasted sesame seeds
- favorite cooked grain
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
- 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 marinade ingredients and place tofu in it, let sit for 5 minutes or refrigerate overnight, massaging occasionally.
In a bowl, mix ginger-chili sauce ingredients together with 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 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 oil.
