Garlic "Honey" Tofu
Ingredients
- 1 block (450 g) of extra firm tofu or super firm tofu
- 1 tbsp cornstarch
- 1 tbsp nutritional yeast
- 1/2 tsp lemon pepper
- Pinch of salt
- 2 tsp oil or cooking spray
- 1 1/2 tbsp soy sauce (make gluten-free by using coconut aminos)
- 1 tbsp agave syrup or your favorite liquid sweetener
- 1 tbsp mirin
- 1 tsp garlic chili paste (optional)
- 1 tbsp apple juice (or 1/4 wedge of lemon juice)
- 6 cloves garlic, crushed or minced
- 1/2 inch ginger, minced
- 2 scallions, sliced
- 2 handfuls of spinach
Preparation
If using superfirm tofu, just remove from packaging and cut into even cubes. If using extra firm tofu, drain tofu and gently press excess water out of the tofu using a tofu press or by applying equal pressure on each side of the tofu and gently pressing excess water out. Cut tofu into equal-sized cubes.
To a freezer bag, add tofu cubes, cornstarch, nutritional yeast, lemon pepper, and salt. Seal the bag and gently shake to coat the tofu with the mixture.
Bring a pan with oil to medium heat, then add in tofu and allow it to cook evenly on one side for 4-5 minutes. Flip the tofu and cook for an additional few minutes until golden.
While the tofu is cooking, prepare the sauce by adding soy sauce, syrup, mirin, chili paste, juice, garlic, ginger, and scallions.
Remove tofu from the pan and slightly lower the heat. Add in the sauce and stir and cook for 30 seconds, then add back in the tofu and 2 handfuls of spinach.
Stir well to allow the spinach to wilt and the tofu to coat itself with the sauce.
Serve with extra scallions on top along with some rice. This recipe makes 4 servings.