Chinese Takeout-Style Tofu and Broccoli

Ingredients

• 1 block Extra-firm Tofu
• 3 tbsp Soy Sauce
• 2 tsp Sriracha
• 1 tsp Toasted Sesame Oil
• 2 tsp Rice Vinegar
• 4 tbsp Soy Sauce
• 4 tbsp Maple Syrup
• 1 ½ tbsp Sriracha
• 1 tbsp Toasted Sesame Oil
• 1 tbsp Rice Vinegar
• 1 tsp Fresh Ginger
• 1 ½ tbsp Grapeseed Oil
• 4 cups Broccoli
• 2 tbsp Cornstarch
• 2 cups White Rice

Instructions

1. Press the tofu by wrapping it in paper towels and weighting it down with a heavy skillet for at least 10 minutes. Cut into 3/4-inch cubes. In a zip-top bag, combine the tofu with 3 tbsp soy sauce, 2 tsp sriracha, 1 tsp sesame oil, and 2 tsp rice vinegar. Seal and toss to coat; let marinate for 5 minutes.
2. While the tofu marinates, whisk together the sauce: 4 tbsp soy sauce, 4 tbsp maple syrup, 1 ½ tbsp sriracha, 1 tbsp sesame oil, 1 tbsp rice vinegar, and 1 tsp minced ginger in a medium bowl until combined. Cook the rice according to package directions.
3. Heat grapeseed oil in a large skillet over medium-high heat. Remove the tofu from the marinade and add it to the skillet in a single layer. Cook undisturbed for 2 minutes, then flip and cook until golden brown on all sides, about 3 to 4 minutes total.
4. Pour the ginger-chili sauce over the tofu and stir to coat. Add the broccoli florets and stir to combine. Cover the skillet and cook for 3 to 4 minutes, until the broccoli is bright green and just tender.
5. In a small bowl, whisk the cornstarch with 3 tbsp water until smooth. Push the tofu and broccoli to the edges of the skillet, pour in the cornstarch slurry, and stir everything together over medium heat. Cook for 2 to 3 minutes, stirring gently, until the sauce thickens and coats the tofu and broccoli.
6. Season with salt and pepper to taste. Serve the tofu and broccoli over cooked white rice.