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Title: Crispy Tofu & Broccoli w/Ginger-Garlic Teriyaki Sauce
Categories: Vegetables, Herbs, Chilies, Wine
Yield: 4 servings

MMMMM----------------------------TOFU---------------------------------
28 oz (2 pkg) extra firm tofu;
- drained
Neutral oil
3/4 c Cornstarch
Salt & black pepper
1 lb Broccoli; in small 1"
- florets, stems reserved
Chopped cilantro leaves;
- topping (opt)
Toasted white sesame seeds;
- topping (opt)
Cooked rice; to serve

MMMMM-----------------------TERIYAKI SAUCE----------------------------
1/2 c Soy sauce or tamari
1/2 c Mirin
2 1/3 c Sake
1/4 c Granulated sugar
1 (1") piece ginger; peeled,
- grated
1 cl Garlic; peeled, grated

Arrange racks in the middle and bottom of the oven, and
heat the oven to 425ºF/218ºC. You will need 2 sheet
pans. Line one with parchment paper.

Prepare the tofu: Cut each block of tofu crosswise into
1/2" slices and pat them dry with a kitchen towel.

In a large baking dish or rimmed plate, drizzle 3 to 4
tablespoons of oil. In another large baking dish or
rimmed plate, scatter the cornstarch, season it with 1
teaspoon of salt and a few pinches of black pepper, and
toss to combine.

Place each slice of tofu in the oil and coat both sides,
then dip the tofu into the cornstarch and lightly coat
both sides. Place the coated tofu straight onto the
lined sheet pan. Continue until all the tofu has been
coated. All of the tofu should fit on one sheet pan.

Place the tofu onto the middle rack in the oven and bake
for 30 to 35 minutes, flipping halfway through cooking,
until lightly golden and crisp to the touch.

On the second sheet pan, lay out the broccoli and
drizzle with oil. Season with salt and black pepper.
Place on the bottom rack of the oven and roast for 20 to
22 minutes, until tender and golden in parts.

Meanwhile, make the teriyaki sauce by combining the soy
sauce, mirin, sake, sugar, ginger and garlic in a medium
saucepan. Bring to a boil (this should take 2 to 3
minutes), stirring to dissolve the sugar. Once it boils,
reduce the heat to medium-low and simmer, stirring
occasionally, until there is a layer of light brown foam
on top, 12 to 15 minutes. Remove from the heat and let
cool for 5 to 10 minutes. It will continue to thicken as
it cools.

To serve, top the rice with the tofu and broccoli and
drizzle with the teriyaki sauce. If using, finish with
cilantro leaves and sesame seeds.

By: Hetty Lui McKinnon

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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