Crispy Spicy Tofu with Broccoli and Steamed Rice

For the Tofu:
- 1 block (14 oz) extra-firm tofu, frozen and thawed
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp cornstarch
- 2 tbsp vegetable oil (for greasing or spraying)
For the Sauce:
- 2 tbsp Gochujang sauce
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp sesame oil
For the Stir-Fry:
- 2 cups broccoli florets
- 1 tbsp vegetable oil (for cooking)
For Serving:
- 2 cups steamed rice
- 1 tbsp chives, chopped
- 1 tbsp toasted sesame seeds

Prepare the Tofu:
- Freeze the tofu overnight, then thaw it completely. Squeeze out excess water and cut into bite-sized cubes.
- Preheat the oven to 400°F (200°C).
- In a bowl, season the tofu with salt, pepper, and garlic powder. Sprinkle with cornstarch and toss to coat evenly.
- Place the tofu on a baking sheet lined with parchment paper and lightly grease or spray with vegetable oil.
- Bake for 25-30 minutes, or until crispy and golden, flipping halfway through.
Make the Sauce:
- In a small bowl, combine Gochujang sauce, soy sauce, minced garlic, rice vinegar, brown sugar, and sesame oil. Mix well.
Cook the Broccoli:
- In a large pan or wok, heat 1 tbsp vegetable oil over medium-high heat.
- Add the broccoli and stir-fry for about 3-4 minutes, until tender-crisp.
Combine and Serve:
- Add the crispy tofu to the pan with the broccoli.
- Pour the sauce over the tofu and broccoli, stirring to coat evenly. Cook for 2 minutes until the sauce thickens and everything is well combined.
- Serve over steamed rice and garnish with chopped chives and toasted sesame seeds.

This recipe makes about 4 servings.

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