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Sticky Ginger Garlic Tofu with Brown Rice and Broccoli

Name: Sticky Ginger Garlic Tofu with Brown Rice and Broccoli
Ingredients: 1 block firm tofu; Cornstarch; Sunflower oil; Cooked brown rice; Steamed tenderstem broccoli; 3 tbsp maple syrup; 3 tbsp tamari (use 2 tbsp if you prefer less salty); 2 tbsp apple cider vinegar; 2 tbsp toasted sesame oil; 1 tsp fresh ginger, grated; 2-3 cloves garlic, grated or minced; 1/4 cup water; Cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water)

Skillet RecipeStir-fryVeganMain DishesHealthy one-potsDairy-freeTofu

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Vegan | Vegetarian

615 recipes

Ingredients

1 block firm tofu
Cornstarch
Sunflower oil
Cooked brown rice
Steamed tenderstem broccoli

Ginger garlic sauce

3 tbsp maple syrup
3 tbsp tamari (use 2 tbsp if you prefer less salty)
2 tbsp apple cider vinegar
2 tbsp toasted sesame oil
1 tsp fresh ginger, grated
2-3 cloves garlic, grated or minced
1/4 cup water
Cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water)

Preparation

Freeze the tofu in its package, then thaw completely
Squeeze out excess liquid from the tofu and break into chunks
Coat each tofu chunk in cornstarch
Whisk together maple syrup, tamari, apple cider vinegar, toasted sesame oil, grated ginger, minced garlic, and 1/4 cup water in a bowl. Mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry, then add to the sauce and whisk until combined
Heat sunflower oil in a skillet over medium heat
Shallow fry the tofu until golden and crispy on all sides
Increase the heat to medium-high
Add the sauce and cook until it boils and thickens
Serve over cooked brown rice and alongside steamed tenderstem broccoli