Pan Fried Sesame Tofu with Broccoli

This Pan Fried Sesame Tofu is seriously crispy and drenched in a tangy sesame sauce. Broccoli florets and cooked rice make it a meal. Step by step photos. - BudgetBytes.com

INGREDIENTS
SAUCE

• 1/4 cup soy sauce ($0.20)
• 2 Tbsp water ($0.00)
• 1 Tbsp toasted sesame oil ($0.33)
• 2 Tbsp brown sugar ($0.08)
• 2 Tbsp rice vinegar ($0.22)
• 1 Tbsp grated fresh ginger ($0.10)
• 2 cloves garlic, minced ($0.16)
• 2 Tbsp sesame seeds ($0.15)
• 1 Tbsp cornstarch ($0.04)

STIR FRY

• 14 oz block extra-firm tofu ($1.99)
• Pinch of salt ($0.02)
• 2 Tbsp cornstarch ($0.08)
• 2 Tbsp neutral oil (vegetable, canola, peanut) ($0.04)
• 1/2 lb frozen broccoli florets ($1.00)
• 3-4 green onions, sliced ($0.23)
• 4 cups cooked rice ($0.88)

INSTRUCTIONS

1. Place a few folded paper towels or a clean, lint-free dish cloth on a large plate. Remove the tofu from the package and place it on the towels. Place more towels on top, cover with a second plate, and then weigh the top plate down with a few canned goods or a pot filled with water. Press the tofu for at least 30 minutes to extract excess water (refrigerate if pressing for longer).
2. While the tofu is pressing, prepare the sauce so that the flavors have time to blend. In a small bowl combine the soy sauce, water, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, sesame seeds, and cornstarch. Stir until the brown sugar and cornstarch are dissolved, then set the sauce aside.
3. Cut the pressed tofu into 1-inch cubes, then season with a pinch of salt. Sprinkle 1 Tbsp cornstarch over the cubes, then toss to coat. Repeat with the second tablespoon of cornstarch, or until the tofu cubes have a nice even coating of cornstarch.