Sesame Tofu

Start by whisking soy sauce, sugar (Splenda), mirin, red pepper flakes and sesame oil in a shallow dish. Add tofu cubes and stir to coat each piece. Cover and set aside for 20-30 minutes.

In a dry pan over medium heat, add sesame seeds and heat until toasted and aromatic. Remove from heat, transfer to a large bowl and set aside.

After tofu is done marinating, reserve 2 tablespoons of the marinade. Discard the rest and pat tofu dry.

Heat 1 tablespoon of the vegetable oil in a large skillet over medium high heat and add tofu in batches. Cook until browned on all sides. Then add the tofu into the bowl of sesame seeds, toss to coat and continue cooking remaining tofu until all is cooked and tossed with sesame seeds. Set aside.

In the same pan, add the other 1 tablespoon of oil and heat. Add scallion, garlic and ginger and cook for 1-2 minutes. Next add the broccoli, chili paste and water. Cook 3-5 minutes until broccoli is warmed through. Add tofu back to the pan with the 2 tablespoons of reserved tofu marinade.

Cook the entire dish for another 5-7 minutes.

Serve immediately with brown rice or quinoa.

Optional garnish: chopped scallion, cilantro or sesame seeds.