Ingredients:

  • 1 block (14 oz/400g) extra-firm tofu, pressed and drained
  • 2 tablespoons cornstarch (cornflour) (24g)
  • 1 tablespoon sesame oil (15ml)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon maple syrup (15ml)
  • 1 teaspoon rice vinegar (5ml)
  • 1 teaspoon sesame seeds (2g)
  • ½ teaspoon garlic powder (1g)
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons vegetable oil (30ml)
  • 1 head of broccoli, cut into florets (approx. 400g)
  • 1 tablespoon soy sauce (15ml)
  • 1 teaspoon sesame oil (5ml)
  • 1 clove garlic, minced (2g)
  • 3 tablespoons peanut butter (smooth or crunchy) (48g)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 tablespoon maple syrup (15ml)
  • 1-2 tablespoons warm water (15-30ml)
  • 1 teaspoon sesame oil (5ml)
  • ½ teaspoon grated ginger (optional) (1g)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Press the tofu to remove excess water. Cut into bite-sized cubes. Toss with cornstarch, sesame oil, soy sauce, maple syrup, rice vinegar, sesame seeds, garlic powder, and red pepper flakes (if using).
  2. Heat vegetable oil in a large skillet. Cook the tofu until golden brown and crispy on all sides. Remove from skillet and set aside.
  3. Steam or saute broccoli florets in a skillet with soy sauce, sesame oil, and minced garlic until tender-crisp.
  4. Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, warm water (to thin), sesame oil, ginger (if using), and red pepper flakes (if using) in a saucepan or microwave-safe bowl until smooth.
  5. Add the cooked tofu back to the skillet with the broccoli. Toss to coat with the peanut sauce. Serve immediately over rice or noodles, garnished with extra sesame seeds and chopped green onions (optional).