Tofu & Broccoli

1. 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. After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.

3. Cook the tofu:

Pan fry tofu:

• 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.

Baked tofu:

• Lightly coat the tofu in vegetable oil and cornstarch and bake in the oven at 400°F for 25-30 minutes.

4. While cooking the tofu, in a heated pan, add the broccoli, ½ cup of water, and then steam the broccoli. Cover and steam for 5 minutes or until desired tenderness.

5. Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.

6. Add the tofu to the pan.

7. Add the cornstarch, soy sauce, honey, and rice vinegar. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.

8. Serve over white rice and garnish with scallions and sesame seeds.