2 cups broccoli florets 1 tbsp sesame oil 1 cup firm tofu, cubed 2 cloves garlic, minced 3 tbsp fresh ginger, grated 2 tbsp dark soy sauce 1 tbsp honey 1 tbsp sesame seeds
Boil the broccoli florets in a pot of salted water for 3-4 minutes, or until tender, drain then rinse with cold water and set to one side. In a pan heat the sesame oil then add the tofu, garlic and ginger. Sauté for 5-6 minutes then add the soy sauce and honey. Cook the tofu for a further 2 minutes then toss with the broccoli florets. Sprinkle with the sesame seeds and serve while warm.