
Ingredients:
- 1 block of firm tofu, cubed
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup (optional)
- Sesame seeds for garnish (optional)
Instructions:
- Press tofu for 10-15 minutes to remove excess water, then cut it into cubes.
- Heat olive oil in a large pan or wok over medium heat. Add tofu cubes and cook until golden brown, about 7-10 minutes. Remove and set aside.
- In the same pan, add garlic and ginger, and sauté for 1-2 minutes.
- Add the broccoli florets to the pan and stir-fry for about 5 minutes or until tender but still crisp.
- In a small bowl, mix soy sauce, sesame oil, rice vinegar, and honey (if using).
- Add the tofu back to the pan, pour the sauce over the tofu and broccoli, and stir until everything is evenly coated.
- Cook for an additional 2-3 minutes, then remove from heat.
- Garnish with sesame seeds if desired, and serve hot with steamed rice.