1
Wash and dry produce.
Cut broccoli florets into bite-size pieces if necessary. Dice ¾ of the tofu into ½-inch pieces (save the rest for another use). Pat dry with paper towels and season with salt and pepper. Peel and mince ginger and garlic.
In a medium bowl, whisk together brown sugar, soy sauce, sweet soy glaze, cornstarch, half the vinegar, ½ cup water, and ½ tsp white sugar. (For 4 servings, use all the vinegar, ¾ cup water, and 1 tsp white sugar.)