Oyster sauce and sesame oil lend authentic Asian flavor.
Extra-firm tofu works best in this recipe. Use any type of green veggie in place of the broccoli — try green beans or broccoli rabe — and serve over steaming brown rice.
In small cup, combine oyster sauce, broth, sesame oil, vinegar, and cornstarch.
Warm 2 tsp of the olive oil in large nonstick skillet or wok over medium-high heat until hot but not smoking. Add tofu; cook 3 minutes per side, until light golden. Add broccoli and 1/3 cup water; bring to a simmer. Cover; reduce heat and simmer 4 minutes, until broccoli is crisp-tender. Transfer tofu and broccoli to large plate.
Serve over rice. Garnish with scallions.