When you are craving take-out, this is the recipe for you.

Makes 4 servings

Ingredients:

• 14 – 16 oz firm tofu
• 2 teaspoons vegetable oil
• 1 1/2 tablespoon cornstarch + 1 tsp cornstarch, divided
• 3 cups broccoli florets
• 1/4 cup vegetable broth
• 1 ½ teaspoons sesame oil
• 2 garlic cloves, pressed or minced
• 1 teaspoon grated ginger
• 1/4 cup tamari or soy sauce
• 2 tablespoons agave syrup
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame seeds, plus more for serving
• cooked brown rice, for serving
• sliced chives (or scallions), for serving

Instructions:

1. Drain tofu and cut into 3/4 inch cubes. Pat dry.
2. Toss tofu cubes with 1 1/2 tablespoon  cornstarch in a bowl.
3. In a small bowl, mix 1 tsp cornstarch with 1 tablespoon water until smooth, add sesame oil, garlic, ginger, tamari (or soy sauce), agave, and rice vinegar. Stir and set aside.
4. In a large nonstick skillet, heat the vegetable oil over medium-high heat. When the oil is hot (but not smoking), add the tofu, turning occasionally (about every 3 minutes) until golden brown on all sides. Remove from the pan and set aside.
5. Add broccoli to the hot pan with the vegetable broth. Cover. Steam for 2 minutes.
6.  Uncover and add the sauce mixture to the pan with the broccoli and stir until slightly thickened (sauce will thicken more when you add the cornstarch-coated tofu). Add the sesame seeds and stir to incorporate.
7. Return the tofu to the pan and toss to coat in the sauce, heat through.
8. Serve over brown rice and garnish with chives and more sesame seeds.