- 1 tablespoon toasted sesame oil
- 16 oz extra firm tofu, pressed between paper towels under pressure before being sliced into 1-inch cubes
- 2-3 cups chopped fresh broccoli
- 4 cloves garlic - I used a combination of regular and green garlic
- ⅓ cup soy sauce
- ¼ cup honey
- 3 tablespoons rice vinegar
- 2 teaspoons sriracha
- 1 teaspoon crushed red pepper flakes
- 1 ½ tablespoons cornstarch, mixed with 1 ½ tablespoons cold water, to make a slurry
- 4 oz. fresh cherry tomatoes
Heat the sesame oil over medium-high heat in a large sauté pan or wok. Add the cubed tofu and chopped broccoli. Allow the ingredients to brown slightly and turn them to brown on the other sides until everything is browned with some crisp bits here and there.
Add the garlic, maple syrup, soy sauce, rice vinegar, sriracha, and crushed red pepper flakes. Bring to a simmer.
While that simmers, in a small bowl, add the cornstarch and water to create a slurry. Add the slurry to the sauce and stir until it thickens, like honey or maple syrup consistency. Add the cherry tomatoes and toss to coat with the sauce and warmed. Serve with steamed rice or rice noodles.
- Yields: 4 servings
- Preparation Time: 20 minutes, plus pressing time for tofu (can be completed up to 24 hours in advance)
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