1/4 cupsliced Orchard Choice® or Sun-Maid® California Dried Figs
Instructions
To begin, slice the block of tofu and press it between two towels or paper towels and place a plate on top. Let the tofu sit for 10 minutes to soak up any excess moisture.
While the tofu is being pressed, chop up the broccoli and make the fig oyster sauce. To make the fig oyster sauce, add all the ingredients to a blender or food processor and blend until a smooth sauce forms.
Once the ingredients are prepped, cut the pressed tofu inch 1-inch cubes and add to a large bowl. Then, add the cornstarch to the bowl and mix until the tofu is evenly coated in the cornstarch.
Next, add 1 Tbsp sesame oil to the wok and turn on the heat. Once the oil is hot, add in the tofu and stir fry for 10 minutes until the tofu is browned and crispy on the outside. Remove the tofu from the wok and set aside.
Add the remaining 1 Tbsp of sesame oil to the wok and add in the broccoli. Stir fry for 2-3 minutes, then add in the fig oyster sauce and tofu. Stir and cook all the ingredients for an additional 5 minutes.
Remove the stir fry from the heat and serve over 4 bowls of rice. Top with sliced green onions, sesame seeds, and extra dried fig slices. Enjoy!