Step 1

Cut tofu into 1-inch chunks and gently toss in starch until well coated.

Step 2

Heat oil in a wok or large pan over medium-high heat. Add the tofu, toss and cook for a few minutes until golden and crispy.

Step 3

Remove the tofu and add to a plate. Return the same pan to medium-high heat and add more oil if needed. Add the onion, ginger and garlic. Cook for another minute. Add mushrooms and broccoli and cook for a few minutes then and add the tofu back in.

Step 4

In a small bowl, whisk together coconut aminos, maple syrup if using, sesame oil, five spice powder and arrowroot starch.

Step 5

Stir in the pan, toss and cook for 30 seconds or until sauce bubbles and thickens. Remove from the heat and serve with cauliflower rice and sprinkle with sesame seeds.