Instructions

• Remove the tofu from its package, wrap the whole block in an absorbent kitchen towel or several layers of paper towel, place on a plate, and put a heavy item on top to press out moisture. Press for at least 10 minutes. While the tofu presses, preheat the oven to 425°F (220°C).
• Meanwhile, prepare the other ingredients: cut the 2 crowns of broccoli into florets; mince 4 cloves garlic; mince or grate 1 tablespoon ginger; finely chop the white and light green parts of 1 bunch of green onions; measure out the remaining ingredients and have 2 cups cooked brown rice ready.
• After pressing, unwrap the tofu, pat it dry with a towel, and cut it into cubes.
• Heat 2 tablespoons cooking oil in a cast iron skillet over medium-high heat. Add the tofu cubes and ½ teaspoon salt. Cook, turning occasionally, until all sides are golden and beginning to crisp, about 5–7 minutes.
• Transfer the skillet to the preheated oven and bake the tofu for 15 minutes, until crispy. Remove the skillet from the oven and transfer the tofu to a plate; set aside.
• In a bowl, make the stir-fry sauce: combine ¼ cup white vinegar, ¼ cup water plus 1 teaspoon veggie bouillon paste (stir to dissolve), 2 tablespoons soy sauce, 2 tablespoons fermented black bean sauce, 1 tablespoon sugar, 1 tablespoon toasted sesame oil, and ½ tablespoon arrowroot powder. Whisk until smooth and the arrowroot is dissolved; set aside.
• Return the skillet to the stove over medium heat and add the remaining 1 tablespoon cooking oil. Add the minced garlic, minced ginger, and chopped green onions (white and light green parts) and sauté, stirring, until fragrant, about 30–60 seconds.
• Add the broccoli florets to the skillet and cook, stirring occasionally, until bright green and tender-crisp, about 4–5 minutes.
• Give the sauce a quick stir, pour it into the skillet with the broccoli, and stir constantly as the mixture comes to a simmer. Cook until the sauce thickens and coats the broccoli, about 1–2 minutes.
• Return the baked tofu to the skillet and gently toss or stir to coat the tofu with the sauce and heat through, about 1–2 minutes.
• Serve the broccoli and crispy tofu over the 2 cups cooked brown rice immediately.