Sticky Ginger Garlic Tofu with Rice and Broccoli
Ingredients
- Tofu
- Corn flour (corn starch)
- Sunflower oil
- Brown rice
- Tenderstem broccoli
Ginger garlic sauce
- 3 tbsp maple syrup
- 3 tbsp tamari
- 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 it.
Squeeze out the excess liquid from the tofu.
Break the tofu into chunks.
Coat each piece in corn flour.
Shallow fry in sunflower oil at medium heat until golden and crispy on all sides.
Increase heat to medium-high.
Add the ginger garlic sauce and boil until thickened.
Cook brown rice according to package instructions.
Steam tenderstem broccoli until tender.
Serve the sticky tofu with brown rice and steamed broccoli.
