Tofu and Broccoli Stir-fry

Press the tofu: wrap it in paper towels or a clean kitchen towel and place a heavy object on top for 20 minutes. Cut into 2 cm cubes. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.

Meanwhile, in a small bowl, whisk together the tamari (or soy sauce), sesame oil, grated ginger, minced garlic, cornstarch, water (or vegetable broth), rice vinegar, brown sugar, and red pepper flakes (if using). Mix well until the cornstarch is dissolved.

In the same skillet, add another 1 tbsp of vegetable oil. Add the broccoli florets and stir-fry for 3-5 minutes until bright green and slightly tender-crisp. If needed, add a splash of water and cover briefly to steam.

Return the cooked tofu to the skillet with the broccoli. Pour the prepared sauce over everything and stir continuously until the sauce thickens and coats the tofu and broccoli, about 1-2 minutes. Remove from heat and serve immediately. Garnish with toasted sesame seeds and sliced green onions.