Directions:

• 1.

  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 microwave for 2-3 minutes, or until drained.

• 2.

  After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.

• 3.

  In a large nonstick skillet, heat the vegetable oil and 1 teaspoon 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.

• 4.

  Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.

• 5.

  Remove the lid and increase the heat to medium-high.

• 6.

  Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.

• 7.

  Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.

• 8.

  Return the tofu to the pan and toss to coat in the sauce.

• 9.

  Serve over white rice and garnish with scallions and sesame seeds.

• 10.

  Enjoy!