Sticky Sesame Tofu and Broccoli

Ingredients

• Tofu

  Extra firm, prepared with nigari

  16 oz or 454g

• Sesame seeds

  Seeds, whole, dried

  ¾ cup or 108g

• Salt

  Table

  1 tsp or 6g

• Sesame oil

  Salad or cooking

  4 tbsp or 54g

• Broccoli

  Raw

  2 cup chopped or 182g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  1 cup chopped or 128g

• Garlic

  Raw

  4 cloves, minced or 12g

• Vegetable Broth

  From bouillons. Low sodium

  6 tbsp or 90g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Brown sugar

  3 tbsp or 27g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Drain the tofu and let it rest on a towel for a few minutes. Lightly press to remove excess liquid, then cut into 1-inch cubes.
2. In a bowl, combine sesame seeds and half of the salt. Toss the tofu cubes to coat evenly.
3. Heat half of the sesame oil in a large skillet over medium heat. Sear the tofu until golden brown, about 3 minutes per side. Remove and place on a paper towel-lined plate.
4. In the same skillet, sauté the onion and carrot until slightly tender. Add the garlic and broccoli, cooking for another minute.
5. Add the vegetable broth and seasonings. Cook until the broccoli is tender, about 5 minutes.
6. Remove the vegetable mixture from the skillet and set aside.
7. Add the remaining sesame oil, soy sauce, and sugars to the skillet. Stir until the sauce reduces and becomes syrupy.
8. Return the broccoli mixture and tofu to the skillet. Stir to combine and cook for 5-7 minutes until the broccoli reaches the desired tenderness.
9. Garnish with sesame seeds and finely chopped green onion before serving.

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