Chinese Take-out Tofu & Broccoli Stir Fry
So sticky and yum! Ingredients Serves 2 1 firm block tofu 3 teaspoons sesame oil, divided 1 head of broccoli, cut into florets 1 red capsicum, sliced 3 tablespoons vegetable broth (or water) 2 garlic cloves, minced 1 teaspoon grated ginger ¼ cup soy sauce 2 tablespoons agave syrup (brown rice syrup) 1 tablespoon rice vinegar 1 tablespoon cornstarch, mixed with 1 tablespoon water 1 tablespoon toasted sesame seeds cooked rice or noodles for serving Method Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and remove most of the moisture. Then slice into 2 cm cubes. In a large nonstick fry pan, heat 2 tsp of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside. Add broccoli and capsicum to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes. Remove the lid and
