Chili Garlic Tofu with Broccoli

Ingredients

• 2 14 oz packages of extra firm tofu
• 2 TB olive oil
• Salt & pepper, to taste
• 4 garlic cloves, minced
• 1 lb. broccoli florets
• 2 TB Sambal Olek or chili paste
• 4 TB honey
• 1 TB low sodium soy sauce
• 4 sheets roasted seaweed
• 1 TB sesame seeds
• 1.5 cups basmati rice

Directions

1. Blot tofu with paper towels while pressing down slightly to release water. Slice into 1/2 inch thick pieces and blot again with paper towels.
2. Sauce: In a small bowl whisk together 2 TB Samba Olek, 4 TB honey, and 1 TB soy sauce, set aside.
3. Cut seaweed sheets into thin strips to use as a garnish, set aside.
4. Basmati Rice: Rinse the basmati rice in cold water to remove excess starch. Combine rice with 2 1/4 cups water, 1 TB olive oil and a pinch of salt in a medium sized pot. Stir once and bring to a boil over high heat. Cover, reduce heat to low and simmer for 10 minutes. Remove pan from heat and leave covered for 5 minutes. Remove lid and fluff with fork before serving.
5. Place broccoli florets in a microwavable bowl with 1/4 cup water. Cover and microwave 4 minutes.
6. Heat 2 TB olive oil in a large non-stick skillet over medium heat. Add the 4 cloves smashed garlic and sauté for 1-2 minutes. Place slices of tofu in pan and sear over medium heat, about 5 minutes per side. Do not fiddle with tofu, let it develop a crust so it does not stick to pan.
7. Remove tofu from pan to a serving plate. Transfer steamed broccoli to the skillet and toss to coat in the garlic infused oil. Sprinkle with the sesame seeds, toss to combine and cook for 1 minute. Transfer to serving plates.
8. Drizzle tofu with the chili sauce from Step 2 and garnish with seaweed stands.