Ingredients
- 1 block extra firm tofu, pressed and drained
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 2 tbsp cornstarch
Optional for the pan
- Light spray oil
Sauce
- 1 tsp sesame oil optional
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tsp sriracha
- 1 tsp garlic powder
- 1 tsp rice vinegar
Instructions
- Cut the pressed tofu into bite sized cubes.
- Add tofu to a bowl and toss with soy sauce and garlic powder until evenly coated. Sprinkle cornstarch over the tofu and gently toss again so each piece is lightly coated.
- Heat a non stick skillet over medium heat. Lightly spray with oil if you want extra crispiness.
- Add tofu in a single layer and cook, turning every few minutes, until all sides are golden and crispy. This takes about 8 to 10 minutes total.
- While the tofu cooks, whisk together all sauce ingredients in a small bowl.
- Once the tofu is browned and crispy, lower the heat slightly, pour the sauce over the tofu, and toss gently to coat. Let it bubble for 30 to 60 seconds until sticky and glossy.
- Serve over rice with steamed or sautéed veggies.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 124 calories |
| Protein | 9.0 g (29.1%) |
| Carbs | 14.0 g (45.3%) |
| Fat | 3.5 g (25.5%) |
|
Protein (29.1%)
Carbs (45.3%)
Fat (25.5%)
|
|
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