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Export 13 ingredients for grocery delivery
Step 1
Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
Step 2
After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
Step 3
In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
Step 4
Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
Step 5
Remove the lid and increase the heat to medium-high.
Step 6
Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
Step 7
Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
Step 8
Return the tofu to the pan and toss to coat in the sauce.
Step 9
Serve over white rice and garnish with scallions and sesame seeds.
Step 10
Enjoy!
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