This dish has so many layers of flavor I used pineapple preserves for the glaze but you can also use orange or even apricot. Here’s how I do it:
Ingredients
1 head broccoli cut into florets
3 cloves garlic chopped
1”fresh ginger grated or 1 tsp ginger powder
3 tbs hoisin sauce if you don’t have hoisin use 2 tbs soy sauce plus 1 tbs agave and 1 tbs rice vinegar
1 tsp sesame oil
1 block of extra firm tofu cubed and water pressed out
2 tbs corn starch
2 tbs pineapple preserves
1 tsp hot Chile oil or sriracha sauce
In a bowl toss the tofu in corn starch and season with S&P, you can add some addl spice: onion powder, paprika optional but not necessary. Bake the tofu for 20-30 mins till crisp or air fry in batches at 385F for 8-9 mins, set aside. In a large skillet add the broccoli and a little water and steam till slightly tender, drain and remove. In same skillet add some neutral oil, heat and add the ginger and garlic and simmer 3 mins then add the broccoli, Chile oil or sriracha, hoisin sauce and sesame oil. Simmer 5-8 mins. Meanwhile in a separate pan a small amount of neutral oil and the pineapple preserves and some hot chili oil. Melt it down then add in the tofu and simmer/stir so a glaze is formed around each chunk. Combine the tofu with the broccoli and serve piping hot great over fragrant jasmine rice or noodles.
