Teriyaki Tofu with Jade Rice and Broccoli
Ingredients
- 1 14-ounce package extra firm tofu
- 2 tablespoons potato or corn starch
Sauce
- 1/4 cup water
- 1 tablespoon corn starch
- 1/4 cup soy sauce
- juice of half a lime
- 1 tablespoon avocado or sesame oil
- 1 tablespoon maple syrup
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
Preparation
Preheat oven or air fryer to 400 degrees
Drain and press the tofu, then cut into cubes
Toss the tofu cubes with potato starch until evenly coated
Bake until golden brown and lightly crispy
For the sauce, whisk the water and cornstarch together, then add the rest of the ingredients
When the tofu is done baking, set a skillet or pan to warm up on medium heat on the stove top
Add the baked tofu cubes to the skillet
Whisk the sauce and then pour it over the tofu
The sauce will thicken as the heat activates it, so fold the tofu cubes with a spatula until well coated, which should take about 90 seconds
Remove from heat and serve over rice
