Slice tofu block into ½ inch thick slices. Place several paper towels down on a cutting board, lay the slices on top, top with several more paper towels and add weight to the top. I used a cutting board, ceramic insert from a slow cooker, and added a large can of tomatoes to the insert to add extra weight.

This can be done in advance (see notes section below recipe).

Drain tofu for 15-30 minutes, the longer the better!

Preheat oven to 400 degrees.

Slice tofu into strips, then cut across them to make small cubes.

Place on a parchment paper lined baking sheet, spray lightly with cooking spray and bake for 25-30 minutes, until golden and crispy.

Set pan aside while you make the sauce.

Whisk sauce ingredients together in a small bowl.

Add cooked tofu to the sauce and let it marinate for about 10-15 minutes.

Steam broccoli (and/or other veggies) and set aside.

Drizzle a bit of sesame or vegetable oil into a large skillet or wok, and heat over MED-HIGH heat.

Using a slotted spoon, add the marinated tofu to the skillet and stir fry for a few minutes until seared and caramelized.

Serve over rice, vegetables, and drizzle with remaining sauce if desired.

Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don't worry. Remove from pan and set aside and cover to keep warm.