Made in just one pan. A healthy alternative to takeout in a rich garlicky sauce with fresh broccoli PREP TIME 45 minutes COOK TIME 30 minutes TOTAL TIME 1 hour 15 minutes

8 oz package of cubed tofu
3 tablespoons cornstarch
10 cloves of garlic, minced
1/4 cup finely chopped fresh ginger
9 cups fresh broccoli florets
1 cup chopped green onions
white rice, for serving
For the Sauce
1/3 cup + 2 tablespoons reduced sodium soy sauce or tamari
1/4 cup sesame oil
1 tablespoon cornstarch
Instructions
Add soy sauce, sesame oil, and cornstarch to a mason jar. Screw on the lid and shake to combine
Be sure to use this stir fry sauce with fresh minced garlic and fresh minced ginger in your stir fry (cooked with your vegetables/protein), as stated in the post. This is what will give it the "wow" factor.
Once your stir fry is mostly cooked, add sauce and heat an additional 3 - 5 minutes, or until sauce thickens. Serve immediately
READ THIS RECIPE NOTE - this is intended to cover 6-8 servings of stir fry, served over UNSALTED rice or noodles. Otherwise it will be too salty. It is a highly concentrated sauce. A little goes a long way!

8 oz package of cubed tofu 3 tablespoons cornstarch 10 cloves of garlic, minced 1/4 cup finely chopped fresh ginger 9 cup s fresh broccoli florets 1 cup chopped green onions 1/3 cup + 2 tablespoons reduced sodium soy sauce or tamari 1/4 cup sesame oil 1 tablespoon cornstarch

Drain cubed tofu and pat dry
Place tofu in a bowl
Add 3 tablespoons of cornstarch and toss to coat
Heat a large skillet on medium high heat with 3 tablespoons of olive oil
Pan fry tofu for 10-15 minutes, or until crispy on all sides
Make one batch of this stir fry sauce and shake to combine
Add broccoli, ginger, garlic, green onions and sauce to the skillet and sauté for 10-15 minutes, or until broccoli is desired texture
Serve over rice