Instructions: 3 SERVINGS DAIRY-FREE

Lemon juice and fresh ginger lend a refreshing flavor to this dish, which is excellent served over noodles or rice. Pressing makes tofu firmer, but if time is tight, simply pat tofu very dry with paper towels. Toast sesame seeds in a dry skillet over medium heat, shaking pan often, about 1 minute.

Drain tofu and cur into thick slabs. Put several paper towels on cutting board. Place tofu on towels. Top with second cutting board or another flat, clean object. Weigh down top board with heavy can. Let stand at least 15 to 30 minutes. Pat tofu dry with paper towels, then cut into 1-inch cubes. In large bowl, mix together tamari, lemon juice and sesame oil. Add tofu and stir to blend. Let stand 10 minutes, stirring occasionally.

In small bowl, combine kudzu and 1 teaspoon cold water. Stir until dissolved and set aside. In wok or large skillet, heat vegetable oil over medium-high heat. Add onion and stir-fry until translucent, about 4 minutes. Add garlic, ginger and broccoli and stir-fry 1 minute.

Pour in tofu with marinade and 4 tablespoons broth, Cover pan and cook until broccoli is crisp-tender, about 2 minutes. Add remaining broth if necessary.

Add kudzu mixture and stir until mixture thickens slightly, 1 to 2 minutes.

Sprinkle with toasted sesame seeds and serve.

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