Teriyaki Tofu & Broccoli

To start, press the tofu block between two towels or two paper towels. Let the tofu sit for 5-10 minutes.
While the tofu is being pressed, mix the cornstarch, salt, & pepper in a small bowl. You can also chop the broccoli at this time if needed.
While the tofu is being pressed, you can also prep the teriyaki sauce. Add the water, soy sauce, brown sugar, mirin, cornstarch, minced garlic, ground ginger, and sesame seeds to a small bowl and mix together until combined. Set aside.
Once the tofu is ready, slice the tofu into triangles. Start by cutting the tofu in half lengthwise, then slice the tofu into 4 evenly sized squares. Finish by cutting each square diagonally to form the triangle shape.
Dip each tofu triangle in the cornstarch mixture until evenly coated and set aside.

Heat 1.5 Tablespoons of oil in a pan. Once the oil is warm, add in the broccoli and stir-fry for about 5 minutes until the broccoli is tender, but not too soft. Remove the broccoli from the pan and set aside.
Add the remaining 1.5 Tablespoons of oil to the pan. Then, add in the tofu triangles and cook until crispy (about 8-10 minutes).
Once the tofu is cooked on all sides and crispy, add the cooked broccoli and teriyaki sauce to the pan. You may have to stir the teriyaki sauce again before adding it to the pan as the cornstarch may settle at the bottom.
Turn off the heat and mix the tofu, broccoli, and teriyaki sauce together for about 1 minute until the sauce thickens and evenly coats the tofu and brococli.
Remove the pan from the heat and serve over a big bowl of white rice. Garnish with additonal sesame seeds if desired. Enjoy!