📖 Instructions

1. First things first, let's prep that tofu! Cut your extra-firm tofu into bite-sized cubes. Pat them super dry with paper towels—this is key for getting them nice and crispy later. Seriously, don't skip this step. I once forgot and it was a soggy tofu disaster... not pretty.
2. Next, let's tackle the broccoli. Cut the broccoli into florets, then toss 'em in 1 tablespoon of olive oil, salt, and pepper. Set those aside for a minute.
3. Now for the magic sauce! In a bowl, whisk together the soy sauce, rice vinegar, honey, cornstarch, sesame oil, chili garlic sauce, and ginger. Taste it—you're the chef, so adjust seasoning as you see fit! (I like to add a tiny pinch of red pepper flakes sometimes, for extra oomph.)
4. Time to cook! Heat 2 tablespoons of oil in your skillet or wok over medium-high heat. Add the tofu and cook, stirring occasionally, until it's golden brown and crispy. This will take about 8-10 minutes. Don't overcrowd the pan; you might need to cook the tofu in batches.
5. Once the tofu is golden, remove it from the pan and set it aside. Now, add the broccoli to the skillet and stir-fry for 3-4 minutes, until it's tender-crisp. You know it's perfect when it still has a bit of a bite.
6. Pour the sauce into the skillet and bring it to a simmer, stirring constantly. The sauce will thicken quickly – this part moves fast! It's like a little sauce dance!
7. Now, for the grand finale. Return the tofu to the skillet and toss it gently with the broccoli and sauce until it's evenly coated and heated through. Make sure every bite is saucy and delicious!
8. Serve immediately over rice. Garnish with sesame seeds if you’re feeling fancy (and I always am!).