Sesame Tofu & Broccoli

How to make it

1. Press tofu by placing it between paper towels and weighing it down with a heavy object (like a skillet) for 30-45 minutes to remove excess moisture.
2. Preheat oven to 425°F (220°C). Break tofu into small bite-sized pieces. Toss tofu gently with a pinch of salt, 1 tsp oil, and 1 tbsp cornstarch. Spread tofu on a parchment-lined baking sheet and bake for 20-25 minutes, turning halfway through, until crispy and golden.
3. While tofu is baking, heat 1/2 tsp oil in a skillet over medium-high heat. Add broccoli florets, season with a pinch of salt, and cook until they start to char, about 4-5 minutes. Transfer broccoli to a plate.
4. In a small bowl, whisk together vegetable broth, soy sauce, maple syrup, chili crisp, vinegar, sesame oil, ginger, garlic, and 1 tsp cornstarch. Pour the sauce into the skillet and simmer over medium heat for 3-4 minutes until slightly thickened.
5. Add the crispy tofu and broccoli to the skillet, toss to coat in the sauce, and cook for another minute until heated through. Garnish with the green parts of the scallion and sesame seeds. Serve over a small portion of steamed rice.