Sizzling Tofu and Broccoli Stir-Fry

Press the tofu to remove excess moisture: Wrap the tofu in paper towels and place it on a plate. Set a heavy object, like a cast-iron skillet, on top for 15-30 minutes. Cut the tofu into 3/4-inch cubes.

In a bowl, combine the tofu cubes with 3 tablespoons soy sauce, 2 teaspoons Sriracha, 1 teaspoon toasted sesame oil, and 2 teaspoons rice vinegar. Set aside to marinate for 15 minutes.

In a small bowl, whisk together 1/4 cup reduced-sodium soy sauce, 1/4 cup agave nectar, 2 tablespoons water, 1 1/2 tablespoons Sriracha, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, minced ginger, and minced garlic.

In a large skillet or wok, heat 1 1/2 tablespoons grapeseed oil over medium-high heat. Add the marinated tofu and stir-fry until golden brown, about 3-4 minutes.

Add the sauce mixture to the skillet and stir to combine. Cook for 2-3 minutes.

Add the broccoli florets to the skillet and cook until tender, about 5-7 minutes. If necessary, add a splash of water to help the broccoli steam cook.

In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup water. Stir the cornstarch mixture into the skillet and cook for 1-2 minutes, or until the sauce thickens.

Serve the tofu and broccoli stir-fry over cooked white rice.