• Preheat 2 tsp olive oil a wok or large skillet over medium high heat.
• Put the tofu cubes in a large bowl. Drizzle with 2 tsp olive oil and the 1 tbsp soy sauce. Add the cornstarch and toss lightly to coat completely.
• Brown the tofu cubes in the wok, allowing one side to brown before turning. Brown on all sides. Remove from wok and set aside.
• Add the 2 tsp olive oil into the wok with the onions. Stir to saute onion until softened.
• Add the broccoli and stir fry until crisp tender, about 5-7 minutes.
• Toss in the mushroom slices and cook for an additional minute.

Sauce

• While the broccoli cooks, whisk together the sauce ingredients, except for the cornstarch, in a saucepan.
• Bring to a boil, then add the cornstarch and water mixture.
• Reduce heat to medium. Continue whisking until sauce thickens, about 2 minutes.
• Toss the tofu, broccoli mixture, and the sauce together and stir lightly to coat.
• Serve hot over rice or noodles. Garnish with sesame seeds, if desired.