Ingredients
- 1 block extra-firm tofu (14 ounces) pressed and drained
- 3 tablespoons cornstarch
- 4 tablespoons soy sauce
- 3 tablespoons water
- 2 tablespoons hoisin sauce
- 4 teaspoons rice vinegar
- 4 teaspoons minced garlic
- 1 tablespoon minced ginger
- 3 tablespoons vegetable oil divided
- 4 cups broccoli florets
- Kosher salt to taste
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons toasted sesame oil
- 1/4 cup chopped green onions
- Toasted sesame seeds for garnish
Instructions
- Pat tofu very dry with paper towels. Cut into 1-inch cubes.
- Sprinkle tofu cubes evenly with 2 tablespoons cornstarch, tossing gently to coat.
- In a bowl, mix soy sauce, water, hoisin sauce, rice vinegar, garlic, ginger and 1 tablespoon cornstarch.
- In a skillet, heat 1 tablespoon oil over medium-high heat. Add broccoli, salt, and pepper, cooking until crisp-tender, about 4-5 minutes. Remove and set aside.
- Add remaining oil to the skillet. Add tofu and cook until golden on all sides, about 5 minutes.
- Return broccoli to the skillet, add sauce, and stir to combine. Cook until heated through. Stir in sesame oil and green onions. Sprinkle with sesame seeds and serve.
