Sticky Sesame Tofu and Broccoli

Ingredients

• Tofu

  Extra firm, prepared with nigari

  16 oz or 454g

• Sesame seeds

  Seeds, whole, dried

  12 tbsp 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

• 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

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Brown sugar

  3 tbsp or 27g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Drain the tofu and press gently with a towel to remove excess liquid. Cut into 1-inch cubes.
2. In a bowl, mix sesame seeds with half of the salt. Coat the tofu cubes 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, remaining salt, white pepper, red pepper flakes, and black pepper. Cook until the broccoli is tender, about 5 minutes. Remove from the skillet and set aside.
6. Add the remaining sesame oil, soy sauce, and brown sugar to the skillet. Stir until the sauce reduces and becomes syrupy.
7. 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.
8. Garnish with sesame seeds and finely chopped green onion before serving.