Ingredients

• 1/4 cup vegetable broth
• 2 tbsp soy sauce
• 2 garlic cloves, minced
• 1 tbsp agave syrup
• 1/2 tsp grated fresh ginger
• 1/2 tsp cornstarch
• 1 tbsp sesame oil
• 12 oz extra-firm tofu, sliced
• 1 tbsp coarsely ground black pepper
• 1/2 cup roughly chopped green onions

Preparation

In a small bowl, whisk together the vegetable broth, soy sauce, garlic, agave, ginger, and cornstarch. Set it aside.
In a large skillet, heat the sesame oil over medium-high heat and cook the tofu until it is brown on all sides, 4 to 5 minutes. Add the soy sauce mixture and continue to cook until the sauce thickens, 1 to 2 minutes. Season the tofu with the black pepper.
Serve immediately topped with more black pepper or store in the refrigerator for up to 5 days.