8 oz tofu
1 1/2 Tbs high heat oil
1 lb broccoli
1 shake chili flakes
4 cloves garlic
1 1/2 Tbs ginger
1-2 tsp toasted sesame oil
1/2 cup broth
1 Tbs soy sauce
1 Tbs rice vinegar
sriracha
salt
1 Tbs sugar
1 Tbs white sesame seeds
1 Tbs black sesame seeds
1. Cut tofu into slabs and marinate with soy sauce and ginger.
2. Mince ginger and skin the garlic, prepare garlic press.
3. Toast sesame seeds in a dry pan until just beginning to brown or smell.
4. Mix the broth, soy sauce, vinegar, sugar, 1/8-1/4 tsp salt and sriracha to taste.
5. Heat 1 Tbs high heat oil such as grape seed or peanut in a large skillet over medium-high heat and fry tofu on both sides until golden brown. Cut into cubes and set aside.
6. Add additional 1/2 Tbs high heat oil and then chili flakes. When flakes sizzle and start to darken, add broccoli and stir for one minute to coat with oil. Create a space in the center of the pan.
7. Add ginger and press garlic into center of pan. Add sesame oil and fry for 30 seconds until fragrant, then stir into broccoli.
8. Add the broth mixture and stir-fry for 1-2 minutes, until broccoli is bright green.
9. Add tofu to the broccoli and gently stir until the broccoli is tender crisp, another 1 or 2 minutes. Remove from pan with slotted sppon.
10. Turn heat to high and boil down broth. Taste and add additional soy sauce and sriracha if desired. Cook until reduced by half and getting slightly thick.
11. Pour sesame seeds and glaze over broccoli and tofu and server with brown rice.
If making roasted broccoli w/o the tofu, prepare the broccoli and put it in a 9x13 pan, or on a rimmed cookie sheet. Season with soy sauce, then add 1 Tb olive oil and 1 tsp sesame oil. Roast for 15 minutes. Meanwhile, crush garlic, mince ginger, and mix with 1 Tb olive oil. After 15 minutes roasting, pull broccoli out, add garlic/ginger/oil, mix thoroughly and roast for another 10 minutes. Test for doneness, remove from the oven if done, and garnish with sesame seeds.