Flavorful Garlic "Honey" Tofu with Spinach and Rice
Ingredients
- 1 block (450 g) of extra firm tofu or superfirm 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 (or coconut aminos for gluten-free)
- 1 tbsp agave syrup or liquid sweetener of choice
- 1 tbsp mirin
- 1 tsp garlic chili paste (optional)
- 1 tbsp apple juice (or juice from 1/4 wedge of lemon)
- 6 cloves garlic, crushed or minced
- 1/2 inch ginger, minced
- 2 scallions, sliced
- 2 handfuls of spinach
Preparation
If using superfirm tofu, cut it into even cubes. For extra firm tofu, drain and gently press excess water out. Cut into equal-sized cubes.
In a freezer bag, combine tofu cubes, cornstarch, nutritional yeast, lemon pepper, and salt. Seal the bag and shake gently to coat the tofu with the mixture.
Heat oil in a pan over medium heat. Add tofu and cook evenly on one side for 4-5 minutes, then flip and cook until golden.
While tofu is cooking, prepare the sauce. In a bowl, mix soy sauce, agave syrup, mirin, chili paste, apple juice, minced garlic, minced ginger, and sliced scallions.
Remove tofu from the pan and lower the heat slightly. Pour in the sauce and cook for 30 seconds. Add the tofu and 2 handfuls of spinach to the pan. Stir well to allow the spinach to wilt and the tofu to be coated with the sauce.
Serve the tofu and spinach mixture over rice, topped with extra sliced scallions.