Kung Pao Tofu
[Vegan]

For the Tofu:

1. Begin by preparing the tofu. Open the tofu package, drain, and press the tofu for 10-15 minutes.
2. While the tofu is being pressed, if you need to make your rice - start it.
3. Cut and wash the broccoli (if fresh). Prepare a large pot to steam the broccoli for about 5 minutes. Here is a quick video on how to steam broccoli. Once done, set aside.
4. When the tofu is pressed, cut into uniform cubes. Add to a mixing bowl. Drizzle with 1 tablespoon maple syrup and a pinch of cayenne pepper. Lightly toss. Next, add 4 tablespoons cornstarch and toss together. Use a rubber scraper to fold the tofu to help prevent it from crumbling.
5. Heat a large skillet to medium-high heat. Once hot, add 1 tablespoon of oil. Once the oil is hot, add the tofu into as even of a layer across the pan as possible. Allow the tofu to brown for about 4-5 minutes and flip tofu, aiming to brown all sides (if possible).
6. While the tofu is cooking, make the sauce.

For the Sauce:

1. In a small bowl, add the ginger, garlic, red chili flakes, rice vinegar, sesame oil, coconut aminos, hoisin sauce, onion powder, sugar, cornstarch, and 1/4 cup vegetable broth/stock (water would do fine as well). Stir until well combined.

To Assemble:

1. When the tofu is browned to your liking, add the sauce. Mix and gently coat the tofu with the sauce and cook for 3-4 minutes. The sauce should thicken a little as it heats.
2. Feel free to add the cooked broccoli to the pan to add some sauce to the broccoli - or simply keep it on the side.
3. Serve tofu and broccoli over cooked brown rice.
4. Enjoy!