Maple Ginger Tofu
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.67 out of 5 stars
(9)
Ingredients
4 servings
- 1 14 oz package extra firm tofu (pressed, drained, cubed)
- 2 tbs tapioca flour
- 3 tbs coconut oil
- 4 tbs maple syrup
- 2 tbs coconut oil
- 1 tbs ginger root (grated)
- 1 tbs apple cider vinegar
- 1 tbs sriracha sauce (optional)
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
- 1 14 oz package rice noodles (cooked according to package directions)
- 2 cup broccoli florets (steamed)
- optionally (sesame seeds, for garnishing)
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Preparation
Step 1
Drain
Step 2
Press package of tofu in a tofu press, or wrap in a tea towel and place a heavy object on top (book, canned food, etc.) and let sit for ten minutes to allow the brine to drain. Pat tofu to dry. Slice into 1/2-1″ cubes.
Step 3
Coat
Step 4
In a large bowl combine pressed, drained and cubed tofu; and tapioca starch. Toss to coat.
Step 5
Heat oil
Step 6
In a large oven-proof frying pan or cast iron skillet heat 3 tbs coconut oil over medium heat.
Step 7
Pan fry tofu
Step 8
Place coated tofu in one even layer in skillet and fry, turning a few times until all sides of tofu cubes are beginning to brown (about ten minutes).
Step 9
Preheat oven to 400°F.
Step 10
Combine and mix
Step 11
In a mixing bowl combine maple syrup, coconut oil, grated ginger, vinegar, sriracha (optional), garlic powder, and ground ginger. Whisk until smooth.
Step 12
Pour and coat
Step 13
Pour maple ginger sauce over tofu; toss to coat.
Step 14
Bake
Step 15
Place coated tofu in preheated oven and bake for 15 minutes, or until sauce is sticky and bubbling.
Step 16
Serve
Step 17
To serve, place cooked rice noodles in a bowl and top with maple ginger tofu, steamed broccoli, and sesame seeds (optional).
Step 18
Enjoy!
Step 19
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