Step 1

Make rice according to package instructions.

Step 2

Place tofu block in a dishtowel or paper towel and squeeze to remove moisture. Cut into 1-inch cubes.

Step 3

In a large bowl combine tofu, tapioca starch, salt and pepper to coat tofu.

Step 4

In a small bowl make sauce by combining soy sauce (or tamari), fish sauce, chili paste, rice wine vinegar and coconut sugar. Set aside.

Step 5

Add sesame oil to a large skillet or wok over medium-high heat. Drop a splash of water into the skillet and if the oil simmers it is ready.

Step 6

Add the tofu, flipping occasionally until brown all over and crispy, about 5-7 minutes. Remove from skillet and set aside.

Step 7

Add the garlic, ginger, and peppers, and broccolini or broccoli to skillet and cook for 1-2 minutes. Add a tablespoon of water and cover skillet with a top or tin foil. Allow veggies to steam for 2 minutes. Remove top and cook until veggies are slightly browned and cooked through.

Step 8

Add the tofu back to the skillet and pour in the pre-mixed sauce to bring to a boil. Reduce to a simmer and let cook for about 3 minutes or until sauce has thickened to preference.

Step 9

Remove from the heat and stir in the basil and sesame seeds.

Step 10

Serve over rice with optional toppings.