Drain the tofu and wrap your extra firm tofu in an absorbent towel. Place something heavy on top – like a pan, books or several bowls. This will help to press out any extra moisture. Leave for about 10 minutes.
Once the water has stopped coming out, pat dry and transfer to a board. Slice your tofu lengthways so that you have two slabs, then cut each slab into small cubes ( see photo for reference).
In a large bowl, add the tofo, flour and salt. Gently mix to coat all the tofu in the four.
Heat a large skillet over medium heat with some vegetable oil or grapeseed oil. Once hot, add the tofu making sure they are all separated. Fry on each side until crispy. Depending on the size of your skillet, you may need to fry the tofu in 2 batches to avoid crowding the pan. Fry on each side until crispy and golden. Set aside on a wire rack to remove any excess oil. Now Prepare the sauce: In a bowl, add Spicy Kimchi Paste, soy sauce, honey, rice vinegar, oyster sauce, hoisin sauce , water, cornstarch and mix. Taste and additional spices to your liking ( I added some chili oil)
Heat a large skillet with some vegetable oil, saute the garlic, shallots, jalapeno and scallions. Cook for a 2 minutes or until everything starts to develop some color.
Reduce the heat and add the sauce and cook for another 1 minute.
Now add the cooked broccoli and crispy tofu and stir. Cook for 30 seconds.
Turn off the heat and drizzle some sesame oil. Taste and additional sauce/seasoning to your liking.( you can also add some additional water to loosen the sauce if you dont like it thick)Garnish with sesame seeds and serve with rice - Enjoy!
