FOR THE CRISPY TOFU:
½ block super firm tofu, patted dry and cut into triangles
½ cup corn starch
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1 tbsp neutral oil
Combine the corn starch and all the seasoning together in a bowl and whisk to combine. Roll the tofu pieces in the corn starch mix until coated on all sides. Heat up the oil in a skillet and once hot add the tofu and cook until crispy and lightly golden on all sides, ~5 minutes.
FOR THE GARLIC SESAME TOFU & BROCCOLI:
1 batch crispy tofu
2 cups broccoli florets, sauteed or steamed
3 medium cloves garlic, minced
¼ cup soy sauce
2 tbsp maple syrup
2 tbsp tahini
1 tbsp corn starch dissolved in ½ cup water
1 tbsp toasted sesame oil
1 rice wine vinegar
1 tbsp lime juice
White and black sesame seeds, red pepper flakes and chopped scallions to top
1. In a pot or pan heat up the toasted sesame oil on medium low and once shimmery add the garlic, stirring and watching closely to prevent burning, and fry for 1-2 mins, until fragrant and lightly golden.
2. Add the soy sauce, maple syrup and tahini. Stir to combine and let bubble 1-2 mins then add the cornstarch mixture and whisk until sauce has thickened to the consistency of a glaze. Remove from heat.
3. Add the rice wine vinegar and lime juice and whisk until well incorporated into the sauce.
4. Add the broccoli and tofu and mix until well coated. Serve topped with sesame seeds, scallions and red pepper flakes with a side of noodles or rice.