Veggie ramen bowl with sticky tofu
Ingredients
- 1 block extra firm tofu
- Cornstarch (optional, for coating)
- 3 tablespoons tamari
- 3 tablespoons maple syrup
- 2 tablespoons rice vinegar
- Juice of 1 lime
- 2 garlic cloves, minced
- Broccoli
- Ramen noodles
Preparation
Press and cube 1 block of extra firm tofu.
Bake the tofu on a nonstick pan or parchment paper at 375°F for 25 minutes. Tip: Coat the tofu in cornstarch before baking for extra crispiness.
Mix together 3 tablespoons tamari, 3 tablespoons maple syrup, 2 tablespoons rice vinegar, juice from one lime, and 2 minced garlic cloves.
Remove the tofu from the oven.
Add the sauce to a nonstick pan and heat over medium-high heat.
Once the sauce starts to thicken slightly, add the tofu.
Coat the tofu in the sauce and remove from heat when the sauce is thick, almost like syrup.
For the broccoli and ramen, cover them with boiling water for 5-10 minutes, then drain.
Add the broccoli and ramen to a bowl, and pour the excess sauce from the pan on top.
Enjoy the dish!
