General Tso’s Tofu with broccoli

Of course this is good with chicken too!

Sauce
Adapted from Now Eat This! Rocco Dispirito
Makes 1 ¾ cups sauce
1 tablespoon toasted sesame oil
¼ cup chopped fresh ginger (I grate it using a microplane)
6 garlic cloves, minced
½ bunch scallions (white and green parts), chopped fine
6 tablespoons soy sauce (I use lite soy sauce)
¾ cup vegetable broth
3 tablespoons rice vinegar
½ cup ketchup
2 tablespoons sugar
hot sauce, optional

Heat a large nonstick saute pan over high heat. When the pan is hot, add the sesame oil. Add the ginger, garlic and scallions, and saute, stirring often, until very fragrant, about 2 minutes.

Meanwhile, place the cornstarch in a medium bowl. Add the soy sauce, chicken broth, rice vinegar, and ketchup, and whisk to blend.

Whisk the cornstarch mixture into the saute pan and bring the sauce to a simmer. Reduce the heat to medium and simmer, whisking constantly, until the suace has thickened, about 2 minutes. Stir in sugar and hot sauce, to taste.

2 packages of tofu (I use extra firm)
1 head of broccoli
toasted sesame seeds
rice
Cut tofu into cubes and drain out liquid on paper towels. Fry with a little oil in a non-stick pan. Drain on paper towels again.
Cook rice.
Steam broccoli.
Combine tofu, cooked broccoli and sauce and heat thoroughly.
Serve over rice, sprinkle sesame seeds on top.