In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Add the broccoli and a pinch of salt and cook until the broccoli begins to brown and turn a darker shade of green, about 3-4 minutes. Pour in a little water, bring to a boil, and cover for a minute or two to finish cooking. Remove from pan and set aside.
In a medium bowl, whisk together the sauce ingredients until well-combined. Set aside.
Cut the tofu into ¾-inch cubes. Place in a mixing bowl and toss with remaining tamari or soy sauce, sriracha (if using), and maple syrup or sugar. One tablespoon at a time, add the cornstarch, tossing with your hands to coat. This will be messy, but be gentle! You don’t want to break the tofu.
Heat 3-4 tablespoons oil in the skillet over medium-high heat. When hot, add the tofu, cooking for a minute or so on each side, stirring occasionally. Cook until golden-brown all over, about 4-5 minutes, turning the heat down if the tofu browns too quickly.
Return the broccoli to the skillet or wok and add the prepared sauce. Cook for another 3-4 minutes, tossing to coat the tofu and veggies. Serve with rice, if desired.
Make sure you really rinse off that broccoli well: dirt can be hiding beneath that beautiful green crown! You may want to wash it when whole and then give it a once-over after your group has cut it into florets.
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