Servings: 4

Ingredients: subheading: Ingredients:
14 ounces extra firm tofu 14 ounces extra firm tofu
2 tablespoons cornstarch 2 tablespoons cornstarch
1 tablespoon sesame oil 1 tablespoon sesame oil
2 1/2 cups fresh broccoli florets 2 ½ cups fresh broccoli florets
2 cups Cooked brown rice 2 cups Cooked brown rice
FOR THE SAUCE: subheading: FOR THE SAUCE:
2 cloves garlic minced 2 cloves garlic minced
1/2 cup low-sodium soy sauce ½ cup low-sodium soy sauce
1/4 cup water ¼ cup water
2 tablespoon rice vinegar 2 tablespoon rice vinegar
1/4 cup dark brown sugar ¼ cup dark brown sugar
2 tablespoons cornstarch 2 tablespoons cornstarch

Place two paper towels on a plate then place the entire block of tofu (drained from its packaging liquid) onto the plate. Place two more paper towels on top of the tofu then put a heavy item on top. Not TOO heavy that it would completely crush the tofu but heavy enough that it can squeeze out liquid.
Leave for 30 minutes and halfway through, change out the paper towels.
Alternatively, if you want to do this with a wire rack on top of a baking sheet, just put the tofu on top of the wire rack and the heavy object on top of the tofu. The liquid should drain onto the baking sheet below.
Bring a medium pot of water to a boil and add the broccoli. Blanch the broccoli for 5 minutes then immediately transfer the broccoli to an ice bath (a large bowl of water with ice in it) to stop the cooking process. Set aside.
Once the tofu has drained, slice in half then into cubes and place into a large bowl. Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
In a large skillet, add sesame oil then bring up to medium-high heat.
Once oil is heated up, add the tofu to the skillet and let brown and get crispy on all sides.
In the meantime, whisk together the ingredients for the sauce.
Once the tofu has browned and crisped up on all sides, add the sauce to the skillet and it should start to thicken immediately. Add broccoli to the pan. Toss the tofu and broccoli around to coat then remove from heat.
Serve with brown rice.

Nutrition: Calories 332, Calories from Fat 81, Fat 9g, Carbohydrates 47g, Fiber 3g, Sugar 13g, Protein 15g  Nutrition: Calories 332, Calories from Fat 81, Fat 9g, Carbohydrates 47g, Fiber 3g, Sugar 13g, Protein 15g