Buttery Gochujang Tofu and Broccoli

Ingredients

• 120ml (½ cup) cornstarch
• Salt and pepper
• 2 blocks (400–450g / 14–16oz each) extra-firm tofu, drained and cut into ½-inch slices
• 5 tbsp vegetable oil
• 454g (1 lb) broccoli, cut into small 1-inch florets
• 3 tbsp unsalted butter
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 40g (2 tbsp) maple syrup
• 2 garlic cloves, finely chopped
• 1 (1-inch) piece ginger, peeled and finely chopped
• 2 scallions, thinly sliced
• Toasted white sesame seeds, for topping
• Rice, to serve

Instructions

1. Place the cornstarch on a large plate or small rimmed sheet pan. Add 1 tsp salt and ½ tsp black pepper and toss to combine. Coat both sides of the tofu in the cornstarch mixture, shake off any excess, and set aside on a large plate or platter.
2. Heat a large (12-inch) skillet on medium-high for 2 minutes. Drizzle with 1 tbsp of the oil, add the broccoli, season with salt and pepper, and toss until just tender, 3 to 5 minutes, or longer if preferred. Transfer to a bowl.
3. With the heat still on medium-high, drizzle the skillet with 2 tbsp of the oil. Working in two batches, add half the tofu in a single layer and cook until golden, 2 to 3 minutes per side. Transfer to the large plate. Add the remaining 2 tbsp oil and cook the remaining tofu. Transfer the final batch of tofu to the plate.
4. Reduce the heat to medium. Add the butter, gochujang, soy sauce, maple syrup, garlic, and ginger, and cook until the butter has melted. Add 3 tbsp water and cook until the sauce has thickened slightly, 1 to 2 minutes. Add the tofu and broccoli and gently toss until lightly coated.
5. Top with scallions and sesame seeds, and serve with rice.