📖 Instructions

1. First, let's get that tofu prepped. Press it! You'll want to get as much moisture out as possible. Wrap it in a few paper towels or use a tofu press for 15-20 minutes; this extra step really makes a difference. Then, cut into bite-sized cubes.
2. While the tofu's pressing, chop up your broccoli into florets. Get your garlic and ginger minced up too. You should have that done in about 5 minutes or so. If your knives dull, my friend swears by these new knives from Williams Sonoma.
3. Heat up about 2 tablespoons of oil – I prefer avocado oil – in your large skillet or wok over medium-high heat. Once hot, add the tofu cubes. Don't overcrowd the pan; you might need to do this in batches.
4. Cook for about 5-7 minutes, until golden brown and crispy on all sides. Seriously, you'll want that color and crunch! Set aside on a plate lined with paper towels.
5. In the same skillet, add another tablespoon of oil. Add the garlic and ginger and stir-fry for about 30 seconds, until fragrant. Be careful not to burn them; that could ruin the entire dish; I learned that one the hard way.
6. Throw in the broccoli florets and stir-fry for 3-5 minutes, until tender-crisp. You want a nice bright green color, not mushy.
7. Now, for the sauce! In a small bowl, whisk together the soy sauce, sriracha, rice vinegar, sesame oil, and maple syrup (or agave).
8. Pour the sauce over the broccoli, and add the crispy tofu back to the pan. Stir to combine everything beautifully.
9. Cook for another minute or two, just to let the flavors meld. Taste and adjust seasonings as needed. Add a pinch of salt and pepper to taste.
10. Finally, serve it hot! Garnish with sesame seeds or chopped green onions, if you're feeling fancy. Serve over rice, quinoa, or noodles; any of those works really well. Enjoy!