Korean Tofu Rice Bowls

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• Two to three heads of broccoli cut into florets
• 2 tablespoons oil
• 2 tablespoons sugar
• chopped scallions and sesame seeds for garnish
• 3 tablespoons agave
• ¼ teaspoon black pepper
• ¼ teaspoon sea salt
• 2 tablespoons Rice wine vinegar
• 1 teaspoon soy sauce
• 3 tablespoons gochujang
• ½ tablespoon minced ginger
• 1 tablespoon minced garlic
• 2 cups Minute® Instant White Rice
• 1 lb block extra firm tofu pressed for at least 30 minutes and torn into 1 inch pieces
• 4 tablespoons ketchup