-
1
Start by whisking soy sauce, sugar (Splenda), mirin, red pepper flakes and sesame oil in a shallow dish.
-
2
Add tofu cubes and stir to coat each piece.
-
3
Cover and set aside for 20-30 minutes.
-
4
In a dry pan over medium heat, add sesame seeds and heat until toasted and aromatic.
-
5
Remove from heat, transfer to a large bowl and set aside.
-
6
After tofu is done marinating, reserve 2 tablespoons of the marinade.
-
7
Discard the rest and pat tofu dry.
-
8
Heat 1 tablespoon of the vegetable oil in a large skillet over medium high heat and add tofu in batches.
-
9
Cook until browned on all sides.
-
10
Then add the tofu into the bowl of sesame seeds, toss to coat and continue cooking remaining tofu until all is cooked and tossed with sesame seeds.
-
11
Set aside.
-
12
In the same pan, add the other 1 tablespoon of oil and heat.
-
13
Add scallion, garlic and ginger and cook for 1-2 minutes.
-
14
Next add the broccoli, chili paste and water.
-
15
Cook 3-5 minutes until broccoli is warmed through.
-
16
Add tofu back to the pan with the 2 tablespoons of reserved tofu marinade.
-
17
Cook the entire dish for another 5-7 minutes.
-
18
Serve immediately with brown rice or quinoa.
-
19
Optional garnish: chopped scallion, cilantro or sesame seeds.
