citrus-chili glazed tofu & broccoli

The idea of frozen tofu has been floating around in my head for a while, since I've read so much about the magical flavor absorbing qualities (see Vegan Dad's Ultimate BBQ Tofu and Sweet and Hot Tofu, Fat Free Vegan's Tofu, Tempeh, and Butternut Squash in Slow-Cooked Peanut Mole, or The Voracious Vegan's post on Tofu Bacon), but I hadn't actually tried this little trick until tonight. Now I can't figure out why I had never tried this before! It is magical. Now that I'm armed with perfect sponge-like tofu, my spicy citrus-chili sauce finally has something to soak into.
Citrus-Chili Glazed Tofu & Broccoli

1/4 block of Organic Extra Firm Tofu, cubed, frozen, thawed, and pressed*
1 crown Broccoli, cut into florets
1/2 Shallot, roughly chopped
2 cloves Garlic, minced
Sesame Oil

Citrus-Chili Sauce

1 1/2 Tbsp Chili Paste
2 Tbsp freshly squeezed Lime Juice
4 Tbsp freshly squeezed Orange Juice**
1 tsp Orange Pulp**
1 tsp Organic Orange Zest**
2 tsp Arrowroot Powder
2 tsp Agave Nectar
1 tsp Rice Wine Vinegar

Combine all ingredients for Citrus-Chili Sauce in a small bowl.
Heat a bit of sesame oil in a wok over medium heat.
Add garlic and shallots and cook for about 1 minute.
Add tofu and stir fry until tofu begins to brown.
Add broccoli florets and stir fry until they turn bright green.
Add Citrus-Chili Sauce and stir to coat.
Continue to cook until sauce is heated through.
Serve over rice, or just eat it out of the wok with a spoon :)

Serves 2 if served over rice.

*Several very toxic pesticides are used to grow conventional soybeans, so be sure to use organic tofu.
**Most pesticide residue is concentrated in the orange peel, so it is important to use only organic oranges when using orange zest. This is true for lemons and limes too.