Ingredients
4
4 servings
- •14 oz firm tofu
- •1 teaspoon vegetable oil
- •1 ½ teaspoons sesame oil, divided
- •3 cups broccoli florets
- •3 tablespoons vegetable broth
- •2 garlic cloves, minced
- •1 teaspoon grated ginger
- •¼ cup soy sauce
- •2 tablespoons agave syrup
- •1 tablespoon rice vinegar
- •1 tablespoon cornstarch, mixed with 1 tablespoon water
- •¹¹⁄₂ teaspoon toasted sesame seeds, plus more for serving
- •cooked white rice, for serving
- •sliced scallions, for serving
Instructions
- Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
- After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
- In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
- Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
- Remove the lid and increase the heat to medium-high.
- Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
- Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
- Return the tofu to the pan and toss to coat in the sauce.
- Serve over white rice and garnish with scallions and sesame seeds.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 244
- Carbohydrate: 25g
- Fat: 11g
- Fiber: 5g
- Protein: 14g
- Sugar: 11g
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