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!