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
Scallions, leftover dark green parts
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.