Sticky Tofu Bowl with Broccoli and Ramen
Ingredients
- 1 block extra firm tofu
- corn starch (optional)
- 3 tablespoons tamari
- 3 tablespoons maple syrup
- 2 tablespoons rice vinegar
- juice from one lime
- 2 garlic cloves
- broccoli
- ramen noodles
Preparation
Press and cube 1 block extra firm tofu.
Bake tofu on a nonstick pan or parchment paper at 375°F for 25 minutes.
Optionally coat tofu in corn starch before baking for added crispiness.
Meanwhile, mix together 3 tablespoons tamari, 3 tablespoons maple syrup, 2 tablespoons rice vinegar, juice from one lime, and 2 minced garlic cloves.
Remove 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 and coat it in the sauce.
Remove from heat when the sauce is thick and syrup-like.
For the broccoli and ramen, cover with boiling water for 5-10 minutes, then drain.
Add the broccoli and ramen to a bowl and pour any excess sauce from the pan over the top.
No oil is needed for this recipe.
