1 cup vegetable broth

1 lb organic firm or extra firm tofu, cut into ½ inch to 1-inch cubes

¼ cup avocado oil

1 tablespoon fresh ginger, minced

1 tablespoon fresh garlic, minced

2 teaspoons Korean chili flakes

1 teaspoon sesame seeds

2 tablespoons tamari

2 teaspoons coconut sugar

¼ cup cold water

1 tablespoon arrowroot or cornstarch

½ cup scallions, sliced white and light green parts only

Garnish:

Scallions, leftover dark green parts

Sesame Seeds

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In a large wok or frying pan, add veggie broth and tofu.  Bring to a simmer, allow to simmer for 2 minutes.  DO NOT BOIL; this will make your tofu chewy—separate tofu from broth set and set both aside.

In the same pan over medium-high heat, add avocado oil, ginger, and garlic.  Cook for 1 minute until fragrant.  Add chili flakes and sesame seeds.  Toast an additional one minute.  Bring heat to medium-low.  Add reserved broth, tamari, and coconut sugar.

In a separate bowl, add water and arrowroot, mix to make a slurry.  Add to sauce.  Cook for 30 seconds to 1 minute, until sauce thickens.

Add blanched tofu and cook for 1 minute, stirring tofu into the sauce.  Add the scallions. Stir into tofu and sauce.  Turn off heat.

Serve with rice.  Garnish with scallion tops and sesame seeds.

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