Easy Veggie Ramen Bowl with Sticky Tofu

Press and cube 1 block extra firm tofu.

Bake tofu on nonstick pan or parchment at 375°F for 25 minutes. Tip: coat the tofu in cornstarch before baking to make it even crispier.

Meanwhile, mix together 3 tbsp tamari, 3 tbsp maple syrup, 2 tbsp rice vinegar, juice from one lime and 2 minced garlic cloves.

Remove your tofu from the oven.

Add sauce to a nonstick pan and heat over medium-high.

Once it starts to thicken a tad, add tofu.

Coat tofu in sauce and remove from heat once sauce is thick, almost like a syrup.

For the broccoli and ramen, simply cover them with boiling water for 5-10 minutes, then drain and add to your bowl, pouring the excess sauce from the pan on top.

Enjoy!