How to make it

  • Pour the Thai fish sauce, soy sauce, lemon juice and water into a reseal-able bowl.
  • Finely mince the red pepper, garlic gloves, and ginger and add to bowl.
  • Add ground pepper to bowl.
  • Drain, dry and cut the Tofu into cubes; add the cubes into the marinade bowl.
  • Cover the bowl and refrigerate for 1-2 hours, making sure all Tofu cubes are submersed in the marinade.
  • About 15 minutes before you are done marinating begin cooking the rice.
  • Cut the broccoli crowns and begin to steam them, do not let them get mushy.
  • Put the sesame oil and butter into a skillet on high heat.
  • Finely dice the onion and add to the hot oil and butter, keep the onion moving and cook until it begins to brown.
  • Strain the marinade and then separate out the Tofu from the chopped garlic and red pepper.
  • Add the strained garlic, red pepper, and ginger to the browning onion.
  • Add rice wine vinegar and sugar to the mixture, lower the heat to a simmer.
  • Stir the onion mixture.
  • Add steamed broccoli to the onion mixture.
  • In a new non-stick pan fry the Tofu cubes over HIGH heat until all sides are golden brown, about 5 minutes total.

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