Broccoli Edamame Salad w/ Peanut Sauce + General Tso's Tofu Nuggets by @feliciasfabfoodz

Broccoli Edamame Salad w/ Peanut Sauce:  
broccoli florets
edamame
green onion
1 tbsp pb
1 tbsp vinegar
1 tbsp soy sauce
1 tablespoon maple syrup
1/8 teaspoon sesame oil
1 tsp garlic powder
water as needed (to thin)
sesame seeds to garnish (optional)e

General Tso's Tofu Nuggets:

For the tofu:
6-8oz extra firm tofu
cornstarch

For the sauce:
1 1/2 tbsp soy sauce
1 1/2 tbsp apple cider vinegar
3 tbsp vegetable broth
1 tbsp maple syrup
1 tbsp toasted sesame oil
1/2 tbsp cornstarch
1/8 tsp red pepper flakes
1 tsp ginger
1 tsp garlic powder

To serve:
sesame seeds (optional)
green onions (optional)

Instructions:

1. Press block of tofu with paper towel to get as much liquid out as possible.
2. Optional (if time allows): freeze tofu overnight. The next day, let tofu thaw & press again with paper towel. This will give it a spongier texture.
3. Using your hands, break the tofu into irregular chunks (what makes it look like chicken). Gently press again with paper towel.
4. Fill a medium sized bowl with cornstarch and toss the tofu chunks in until all are fully coated.
5. Prepare a medium skillet with some oil on medium to high heat. Pan fry tofu chunks until golden brown, flipping as needed. Remove tofu from pan and set aside.
6. Combine all sauce ingredients in a bowl.
7. Pour the marinade into the same pan and bring to a simmer to thicken.
8. Place tofu nuggets back in the pan and toss until fully coated in sauce.
9. Serve with green onion and sesame seeds if desired.

Enjoy!