Sticky Tofu Bowl with Broccoli and Ramen

Press and cube 1 block of extra firm tofu.

Bake tofu on a nonstick pan or parchment paper at 375°F for 25 minutes. Optionally coat in corn starch beforehand for extra crispiness.

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

Remove the tofu from the oven.

Add the sauce to a nonstick pan and heat over medium-high heat until it starts to thicken slightly.

Add the tofu to the sauce and coat it thoroughly, then remove from heat when the sauce is thick and syrupy.

For the broccoli and ramen, cover them with boiling water for 5-10 minutes, then drain and add to a bowl.

Pour any excess sauce from the pan over the top of the broccoli and ramen mixture.