Takeout Inspired Tofu and Broccoli

emilieeats.com

jamiemmt

subheading: For the marinated tofu:

1 (14-ounce) block extra-firm tofu

3 tablespoons reduced-sodium tamari or soy sauce

2 teaspoons Sriracha or similar chili-garlic sauce

1 teaspoon toasted sesame oil

2 teaspoons rice vinegar

subheading: For the ginger-chili sauce:

¼ cup reduced-sodium tamari or soy sauce

¼ cup agave nectar or coconut nectar (or maple syrup, but that will have a more robust, less neutral flavor)

2 tablespoons water

1½ tablespoons Sriracha or similar chili-garlic sauce

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar 1½-inch piece fresh ginger, grated or finely minced

subheading: For finishing:

1½ tablespoons grapeseed oil or other neutral, high-heat cooking oil

2 medium heads broccoli, cut into small florets (about 4 cups)

2 tablespoons cornstarch

subheading: For serving:

White rice or brown rice

Directions at emilieeats.com

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