Sesame Tofu with Broccoli

• 1 block extra firm tofu
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup water
• 2 Tbsp toasted sesame oil
• 2 Tbsp corn starch
• 1/4 cup sesame seeds
• 4 cloves garlic
• 55 grams brown sugar
• 2-3 tsp grated ginger root
• 16 oz frozen broccoli florets
• 1 onion, thinly sliced

Drain and press tofu by placing it on plate lined with a clean cloth then setting a heavy dinner plate on top of the tofu. Allow to rest for 30-90 minutes.

Cut tofu into bite sized cubes then place onto a baking sheet lined with a silicone baking mat. Bake at 400 degrees for 25 minutes.

Meanwhile in a small mixing bowl, combine soy sauce, brown sugar, rice vinegar, water, sesame oil, and corn starch. Whisk until there are no traces of corn starch. Add sesame seeds, garlic, and ginger then whisk again. Set aside.

In a large pan, saute broccoli and onion over medium heat until broccoli is tender and onion begins to brown. Add water to prevent sticking if needed. Once done, add in sauce and baked tofu. Cook for an additional 5 minutes, stirring frequently, until sauce becomes thick.