- 1
Remove tofu from packaging and place on a plate with paper towels. Cover tofu with more paper towels and place a heavy skillet on top to press. Let sit for 10 minutes.
- 2
Cut pressed tofu into ¾-inch cubes and place into a shallow bowl. Top with 2 Tbsp. soy sauce, 1 Tbsp. maple syrup and 1 tsp. chili garlic sauce and gently stir to combine. Let rest for 3-5 minutes, stirring occasionally.
- 3
While tofu is marinating, prepare the sauce. In a small bowl, whisk together stock, garlic, ginger, rice vinegar, sherry, 2 Tbsp. soy sauce, ¼ cup maple syrup, 1 tsp. sesame oil and 1 tsp. cornstarch until smooth. Set aside.
- 4
Transfer marinated tofu into a large zip-top bag. Add remaining ⅓ cup cornstarch 1 Tbsp. at a time and toss to coat. Continue to add cornstarch and toss to coat until tofu is evenly coated in a white layer.
- 5
Heat 1 Tbsp. vegetable oil in a large skillet over medium heat.
- 6
Use a slotted spoon to add tofu to the skillet, making sure to shake off excess cornstarch. Cook tofu on all sides for 1-2 minutes, or until golden brown. Once cooked, remove from pan and set aside.
- 7
Return skillet to burner and increase heat to medium-high. Add 1 Tbsp. sesame oil and allow to warm. Add chopped broccoli and sauté for 2 minutes, or until tender-crisp. Add green onions and remaining 1 Tbsp. chili sauce and sauté for an additional 1-2 minutes, stirring frequently.
- 8
Add the tofu and sauce and stir to combine. Cook for 1-2 minutes, or until warmed through and sauce is slightly thickened.
- 9
Serve tofu and vegetables with rice and garnish with sesame seeds, if desired.
