Crispy Sesame Tofu Stir-Fry with Ginger-Garlic Broccoli

Press 1 block (400 g) extra-firm tofu between paper towels under a heavy pan for 15 minutes, then cube into 3/4-inch pieces.

Toss tofu with 2 tbsp cornstarch and 1/2 tsp salt until each cube is evenly dusted.

Heat 3 tbsp sesame oil in a large non-stick skillet over medium-high heat until it shimmers without smoking. Sear tofu in a single layer for 8-10 minutes, turning every 2 minutes, until deeply golden on all sides. Transfer to a plate.

In the same pan, add 4 cups broccoli florets and 2 tbsp water; cover and steam-sear for 3 minutes until bright green and tender-crisp with charred spots.

Push broccoli aside; add 4 minced garlic cloves and 1 tbsp grated ginger to the empty side. Sizzle 30 seconds until fragrant.

Whisk together 3 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp chili flakes, and 1 tbsp cornstarch dissolved in 1/3 cup water.

Pour the sauce into the pan and stir constantly for 1-2 minutes until it reduces to a glossy glaze that coats the back of a spoon.

Return tofu to the pan and toss gently for 30 seconds to coat without breaking the crust.

Finish with 2 tbsp toasted sesame seeds and 3 sliced green onions.