Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook)

Bahan-bahan (4 porsi)

• 1 (14-ounce) block extra-firm tofu
• 3 tablespoons reduced-sodium tamari or soy sauce
• 2 teaspoons Sriracha or similar chili-garlic sauce
• 1 teaspoon toasted sesame oil
• 2 teaspoons rice vinegar ((also known as rice wine vinegar))
• 1/4 cup reduced-sodium tamari or soy sauce
• 1 ⁄4 cup agave nectar or coconut nectar ((or maple syrup, but that will have a more robust, less neutral flavor))
• 2 tablespoons water
• 1 1 ⁄2 tablespoons Sriracha or similar chili-garlic sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 1 ⁄2-inch piece fresh ginger, (grated or finely minced)
• 1 1 ⁄2 tablespoons grapeseed oil or other neutral, (high-heat cooking oil)
• 2 medium heads broccoli, (cut into florets (about 4 cups))
• 2 tablespoons cornstarch
• White rice or brown rice ((for serving))