1bunch green onionswhite and light green parts only, finely chopped
2cupscooked brown rice
Start by pressing your tofu to release the excess water. To do this simply remove the tofu from the package, and wrap the whole block in an absorbent clean kitchen towel or a few layers of paper towel. Place the wrapped tofu onto a plate and place a heavy sturdy item on top to press the tofu. I use my cast iron skillet to do this. Press for at least 10 minutes. The longer the better.
Preheat the oven to 425°.
Once pressed, cut the tofu into cubes.
Warm 2 tablespoons of oil in a cast iron skillet, then add the tofu and salt. Cook the tofu on all sides until it turns golden and begins to crisp up, 5-7 minutes.
Transfer the skillet to the warm oven, and bake for 15 minutes, until crispy.
While the tofu cooks: Boil 3 cups of water, then drop the broccoli in to blanch for 1 minute. Drain, then set aside.
To make the stir-fry sauce combine the vinegar, water + bouillon, soy sauce, black bean sauce, sugar, sesame oil, and arrowroot powder in a bowl and stir well.
Remove the tofu from the skillet, and set it aside.
Warm the rest of the oil in the skillet, then add the garlic, ginger, and green onions, and sauté until fragrant.
Add the broccoli, and cook for 5 minutes.
Stir the sauce once more, then add it to the skillet. Stir well as it thickens.
Add the tofu, and continue to stir and toss to cover.