Ingredients
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12 ounces extra firm tofu, pressed and cubed
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1 tablespoon cornstarch
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2 teaspoons vegetable oil
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3 garlic cloves, minced (or pressed)
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2 inches grated ginger
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1/4 cup water
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1 tablespoon tamari soy sauce
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1 tablespoon hoisin sauce
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1 tablespoon rice vinegar
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1 tablespoon brown sugar
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1 tablespoon sriracha sauce
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1 tablespoon cornstarch, mixed with
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2 tablespoons water
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4 cups steamed broccoli florets
Instructions
- Preheat the oven to 400º.
- Toss tofu cubes with 1 tbsp corn starch and place on a greased baking sheet. Bake 20-25 minutes, or until slightly brown.
- While the tofu bakes, cook garlic and ginger in a medium saucepan for about two minutes. Add water, vegetable oil, hoisin, rice vinegar, brown sugar and sriracha and cook for about 3 minutes. Add corn starch and water mixture slowly, stirring constantly, until sauce reaches desired consistency.
- Toss baked tofu with sauce.
- Serve over brown rice or quinoa with piles of freshly steamed broccoli. Enjoy!