Vegan Tofu Teriyaki with Broccoli

Ingredients

• 1 block Extra-firm tofu, pressed
• 4 cups Broccoli florets
• 1 tablespoon Sesame oil
• 2 tablespoons Cornstarch
• 2 tablespoons Avocado Oil
• 1/4 cup Water
• 2 tablespoons Maple syrup
• 2 tablespoons Rice vinegar
• 1 teaspoon Ginger, grated
• 1 clove Garlic, minced
• 1/4 cup Gluten-free Tamari
• 1 teaspoon Sesame seeds, for garnish

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 1 block Extra-firm tofu into 2.54 cm cubes. Place the tofu cubes in a bowl and sprinkle with 2 tablespoons Cornstarch, tossing gently to coat evenly. Set aside.
2. 2Place the 4 cups Broccoli florets in a steamer basket over a pot of boiling water. Cover and steam for 5-7 minutes, or until the broccoli is tender-crisp. Remove from heat and set aside.
3. 3Heat 2 tablespoons Avocado Oil in a large skillet over medium-high heat, about 204.4°C (200°C). Carefully add the coated tofu cubes to the hot oil in a single layer. Cook for 8-10 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides.
4. 4While the tofu is cooking, prepare the teriyaki sauce. In a small bowl, whisk together 1/4 cup Water, 2 tablespoons Maple syrup, 2 tablespoons Rice vinegar, 1 teaspoon Ginger, grated, 1 clove Garlic, minced, and 1/4 cup Gluten-free Tamari. Ensure all ingredients are well combined.
5. 5Once the tofu is crispy, pour the prepared teriyaki sauce directly into the skillet with the tofu. Stir gently to coat the tofu. Continue to cook for 2-3 minutes, stirring, until the sauce thickens and glazes the tofu. The sauce should be visibly reduced and cling to the tofu.
6. 6Remove the skillet from the heat. Stir in 1 tablespoon Sesame oil until combined.
7. 7Serve the glazed tofu teriyaki immediately over the steamed broccoli. Garnish with 1 teaspoon Sesame seeds.

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