Takeout Style Tofu and Broccoli Bowl

Mix the marinade ingredients: 3 tablespoons light tamari/soy sauce, 2 teaspoons Sriracha/chili sauce, 1 teaspoon toasted sesame oil, and 2 teaspoons rice vinegar in a plate.

Place the tofu cubes in the marinade and let sit for at least 5 minutes, massaging occasionally; refrigerate overnight if desired.

Mix the ginger-chili sauce ingredients: 1/4 cup light tamari/soy sauce, 1/4 cup agave nectar, 1.5 tablespoon Sriracha/chili sauce, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 tablespoon finely minced ginger, and 2 tablespoons hot water until well combined.

Bring a pot with half-full water to boil and quickly blanch the broccoli florets, then drain.

In a heated non-stick pan with no oil, pan fry the marinated tofu cubes until golden brown on each side.

Place the fried tofu in a bowl.

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

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

Add the ginger-chili sauce and stir until the tofu is well coated.

Stir in the cornstarch mixture and turn off the heat.

Serve warm with favorite cooked grain and garnish with chopped scallions, toasted sesame seeds, and sesame oil.