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
Nutrition Info
Calories 244
Fat 11g
Carbs 25g
Fiber 5g
Sugar 11g
Protein 14g
How to Make It
1. Step
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.
2. Step
After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
3. Step
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.
4. Step
Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
5. Step
Remove the lid and increase the heat to medium-high.
6. Step
Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
7. Step
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.
8. Step
Return the tofu to the pan and toss to coat in the sauce.
9. Step
Serve over white rice and garnish with scallions and sesame seeds.
