Maple Glazed Broccoli and Tofu

Yesterday, after I'd made this, my friend Jenny tweeted that she had made maple grilled tempeh for dinner. Conclusion: maple soy is perfect for January.

1 block extra firm tofu
1 cup pure maple syrup
juice from one lemon
3 tablespoons soy sauce, plus extra for sprinkling
1 large clove garlic, minced
2 tablespoons minced fresh ginger
1/2 tsp red pepper flakes
1 head broccoli
grapeseed oil, or other neutral, high heat oil
rice
2 tablespoons sesame seeds
2 scallions, chopped

Wrap the tofu in a clean cloth and place it between two plates. Set something heavy but stable on top of the upper plate. Leave it like that to dry while the sauce simmers.

Combine the maple syrup, lemon juice, soy sauce, garlic, ginger, and red pepper flakes in a wide pot or wok. Simmer until reduced by about half (20 minutes?).

Meanwhile, steam the broccoli until bright green. Once cooked, plunge it into an ice water bath to stop the cooking.

Unwrap the tofu and cut it into small pieces. Sprinkle with a little soy sauce and toss. Over medium high heat, heat a few tablespoons of the oil in a wide skillet and fry tofu until golden.

Add the broccoli and tofu to the maple sauce. Stir to coat and warm everything through. Sprinkle with toasted sesame seeds and scallions and serve over rice.