Serves 4

1 block extra firm tofu (12-14 oz)
1 head of broccoli
2 scallions, white and light green parts sliced
2 t grated ginger
2 cloves garlic, grated
1⁄4 c soy sauce (or coconut aminos)
2 T brown sugar
2 T tahini (or peanut butter)
2 T rice vinegar
2 t toasted sesame oil
11⁄2 t plus 1⁄4 c cornstarch, divided
Avocado oil
1 T toasted sesame seeds

Cut tofu in half horizontally (like an English muffin), then cut into 1” inch cubes. Pat cubes dry on paper towels and set aside.

Trim and chop the broccoli into florets.

Make the sauce by combining ginger, garlic, soy sauce, sugar, tahini, vinegar, sesame oil, 11⁄2 teaspoons of cornstarch, and 1⁄4 cup water. Mix well and set aside.

Heat 1 tablespoon avocado oil in a large cast iron skillet on medium-high. Add the broccoli florets and sprinkle with a little salt. Toss, cooking until just tender, about 4 minutes. Transfer florists to a plate and set aside.

Toss tofu cubes in remaining 1⁄4 cup cornstarch to coat. Heat 3 tablespoons avocado oil in the same skillet on medium-high heat. When the oil is hot, reduce heat to medium and add tofu cubes in a single layer (you may need to work in batches). Cook 8-10 minutes until golden brown on all sides. Transfer to a plated lined with a paper towel.

Add sauce to now empty skillet and stir briefly. Add broccoli and tofu cubes and soat with sauce. Top with sesame seeds and scallions.

Sesame Tofu with Broccoli