I probably make this weekly and never think to add it here, but I am now… you know, so I can get the photos off my phone. It’s my favorite.
1- block of organic firm tofu, pressed
Cornstarch, enough to coat each piece
Oil for frying, enough to cover bottom of skillet
1- head of broccoli, washed and cut into manageable pieces, placed in steamer basket or microwave-safe dish and cooked until fork tender
Cooked white rice, as much as you want, cook ahead according to package directions and set aside
3 – scallions, chopped
1/4 cup- soy sauce
2 teaspoons- toasted sesame oil
Gochugaru (or Korean hot chili flakes), or just some hot pepper flakes from your cabinet to taste will be fine too.
1 1/2 tsp – sugar
1 clove- garlic, minced
1 teaspoon- sesame seeds
Cut tofu into bite sized pieces and coat with cornstarch (potato or tapioca starch will be fine too)
Coat skillet with enough oil to coat bottom well
Toss in your tofu and stir-fry until golden brown about five to seven minutes
Meanwhile, steam broccoli in a steamer basket on the stove (10-12 minutes) or in the microwave in a bit of water, until fork tender (6 minutes)
When tofu is golden brown, add in the sauce and stir well, continuing to stir fry for another few minutes.
Remove broccoli from steamer basket or microwave dish and add it to the tofu and sauce, mixing well to incorporate the sauce with the broccoli as well.
Plate cooked white rice, top with tofu and broccoli, and garnish with more sesame seeds.