Crispy Pan-Seared Tofu with Ginger-Scallion Stir-Fried Broccoli and Jasmine Rice

Press the tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes. Pat very dry.

Heat a non-stick skillet over medium-high heat with a light coating of oil. Sear tofu on all sides until golden brown and crisp, about 8-10 minutes. Remove and set aside.

In the same pan, add the broccoli florets with a splash of water and cover for 2 minutes to steam-wilt. Remove lid and stir-fry until vibrant green and tender-crisp.

Add fresh grated ginger, sliced scallions, and a dash of soy sauce and sugar. Toss rapidly for 60 seconds until the sauce caramelizes and coats the vegetables.

Fold the crispy tofu back into the skillet just to warm through.

Serve in a wide bowl over a bed of fluffy jasmine rice. Garnish with a final sprinkle of toasted sesame seeds for depth.