Ingredients:
1 block firm tofu, pressed and cut into cubes
1 small head of broccoli, cut into florets
3 tablespoons oil (for frying)
4 cloves garlic, thinly sliced
2 shallots, thinly sliced
Green onions, chopped (use the white and green parts)
For the Sauce:
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons maple syrup (or agave)
2 tablespoons lemon juice
1 tablespoon rice vinegar
1 teaspoon sesame oil (optional for extra flavor)
1 tablespoon cornstarch (optional, for thicker sauce)
Instructions:
Prepare the sauce: In a bowl, whisk together the soy sauce, maple syrup, lemon juice, rice vinegar, sesame oil (if using), and cornstarch. Set aside.
Cook the tofu: Heat 2 tablespoons of oil in a large cast-iron skillet over medium heat. Add the tofu cubes and fry them, turning occasionally until all sides are golden and crispy, about 8-10 minutes. Remove the tofu from the pan and set aside.
Fry the garlic and shallots: In the same pan, add another tablespoon of oil. Add the sliced garlic, shallots, and the white parts of the green onions. Stir-fry for 2-3 minutes until fragrant and lightly golden. Be careful not to burn the garlic!
Cook the broccoli: In a separate pot, steam or blanch the broccoli florets until tender but still vibrant (about 4-5 minutes).
Combine everything: Once the broccoli is cooked, add it to the pan with the garlic and shallots. Pour the sauce over the broccoli and stir to coat. Add the crispy tofu cubes and toss gently to combine, ensuring everything is coated in the sauce.
