14 oz firm or extra firm tofu
1/4 C cornmeal* (approx)
1/4-1/2 C organic canola oil (for frying tofu)
2-3 T sesame oil (+ more for sauce, see below)
3 T sesame seeds, lightly toasted
1-2 scallions, finely sliced
8 large shiitake mushrooms, thinly sliced
1 large bunch broccoli, cut into medium sized florets
For the sauce:
1/4 C honey or agave nectar
2 T tamari (gluten-free soy sauce)
2 T sesame oil
2 T rice wine vinegar
1 T mirin
2-3 T fresh ginger, grated
2 garlic cloves, minced
1 t red pepper flakes (or more if you like a lot of heat!)
1. Drain tofu and wrap in 2 clean kitchen towels. Place between 2 cutting boards or plates and place a bit of weight on top to help remove water. Let sit/drain for 20-30 minutes.
2. Toast sesame seeds lightly in a skillet over low heat. Take care not to burn! These little seeds have a way of being forgotten!
3. Cook the veg: Add 1 T sesame oil to pan and cook mushrooms until tender. Remove from heat and set aside. Add remaining oil and broccoli and about 1/4 C of water, cover and let steam for 5 minutes until the broccoli is a beautiful, bright green color.
4. Stir sauce ingredients together and simmer sauce over low heat until it thickens.
5. Remove towels from tofu and cut into 1″cubes. Dredge in cornmeal and fry in skillet with canola oil until golden brown.
6. Toss the tofu into the sauce and let cook for a few more minutes. Remove tofu with a spoon to serve.
7. Serve tofu with vegetables and drizzle remaining sauce over veggies. Sprinkle with sesame seeds. (I like to serve over short grain brown rice, but it’s also delish as is!)
*You can also use cornstarch to dredge the tofu though I prefer the cornmeal for a crunchier texture.