Chinese-Style Ginger Tofu Stir-Fry
Ingredients
- 400g organic firm plain tofu
- 2 cups broccoli florets
- 1/2 cup white tips shallots
- 3 Tbsp tapioca flour
- 1/4 cup water
Tofu marinade
- 3 Tbsp tamari
- 1 Tsp sesame oil
- 2 Tsp rice vinegar
- 1 Tsp sesame seeds
Sauce
- 2 Tbsp ginger
- 3 Tbsp tamari
- 1 Tbsp maple syrup
- 2 Tsp sesame oil
- 1 Tbsp rice vinegar
Preparation
Combine the cubed tofu and the marinade in a shallow dish and let sit for a minimum of 30 minutes, overnight if possible.
Preheat oven to 190°C.
Remove the tofu from the shallow dish and line it on a baking tray using baking paper, then place in the oven for 15 minutes or until golden brown, turning once, and set aside the remaining marinade sauce in a bowl.
While the tofu is baking, boil water in a pot and boil the broccoli for 2 minutes, then rinse with cold water to leave it slightly firm and undercooked.
Transfer the leftover marinade sauce and broccoli into a pan and cook on medium/high heat for another 2 minutes.
Add the ginger sauce and the tofu and combine well, drop the heat to low, add in the flour and shallots and combine well, adding water slowly until desired consistency is reached.
Serve on a bed of rice or rice noodles and top with more sesame seeds.
