This is a simple dish that packs a rich punch. The addition of butter to the sauce is what really elevates it – and you can consider doubling if you want it extra saucy. Adapted from NYT Cooking.

Ingredients

• 1/2 c cornstarch
• Salt and pepper
• 2 x 14–16 oz blocks extra-firm tofu, drained and cut into ½-inch slices
• 5 T vegetable oil, divided
• 1 lb broccoli, cut into 1-inch florets
• 3 T unsalted butter
• 3 T gochujang paste
• 2 T soy sauce
• 2 T maple syrup
• 2 garlic cloves, finely chopped
• 1″ piece ginger, peeled and finely chopped
• 2 scallions, thinly sliced
• Toasted white sesame seeds, for topping
• Rice, to serve

Instructions

1. Mix cornstarch, 1 t salt, and 1/2 t black pepper on a large plate.
2. Coat both sides of each tofu slice in the cornstarch mixture, shake off excess, and set aside.
3. Heat a 12″ skillet on medium-high for 2 minutes.
4. Add 1 T oil and the broccoli, season with salt and pepper, and toss until just tender, 3–5 minutes. Transfer to a bowl.
5. Add 2 T oil to the skillet. Cook half the tofu in a single layer until golden, 2–3 minutes per side. Transfer to the same plate.
6. Add the remaining 2 T oil and cook the remaining tofu until golden, 2–3 minutes per side. Transfer to the plate.
7. Reduce heat to medium. Add butter, gochujang, soy sauce, maple syrup, garlic, and ginger. Cook until butter melts.
8. Add 3 T water and cook until sauce thickens slightly, 1–2 minutes.
9. Add tofu and broccoli and gently toss to coat.
10. Top with scallions and sesame seeds and serve with rice.