From the Kitchen of Erika Nichols-Frazer
Preheat oven to 400 degrees. Drain tofu (I sandwich it between two plates and wrap it in a paper towel) and cut drained tofu into chunks; toss with 1/4 cup cornstarch with salt and pepper. Bake for 25 minutes, flipping half-way through for even baking. Meanwhile, mince 4 cloves, garlic and sautee. Slice two cups shitake mushrooms, drizzle in soy sauce, and sautee until crispy; set aside. Sautee one head broccoli and two sliced boy choy (save the leaves for last). Toss all veggies together. Whisk together 1/4 cup soy sauce, 1/4 cup water, 2 tablespoons tomato paste, 2 tablespoons brown sugar, a dash of red pepper flakes, 1 tablespoon minced ginger, 2 tablespoons sesame seeds, and salt and pepper. Add garlic. Toss tofu in the sauce and serve with rice.