1block14 oz firm tofu, drained and cut into small cubes
1/4cupcornstarch
2tablespoonsvegetable oil
For the sauce:
1/4cupvegetable broth
3tablespoonssoy sauce
2tablespoonsrice vinegar
2tablespoonsmaple syrup
1tablespooncornstarch
1tablespoonvegetable oil
2garlic clovesminced
1tablespoongingerminced
1/2teaspoonred pepper flakes
2green onionssliced
1tablespoonsesame seedsfor garnish
Steamed ricefor serving
Instructions
In a mixing bowl, toss the cubed tofu with cornstarch until well coated.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated tofu and cook until golden brown and crispy, about 5-7 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the vegetable broth, soy sauce, rice vinegar, maple syrup, and cornstarch. Whisk until well combined.
Heat the vegetable oil in the pan over medium-high heat. Add the garlic, ginger, and red pepper flakes, and sauté for 1-2 minutes.
Add the sauce to the pan and stir until it thickens.
Add the cooked tofu and green onions to the pan, and stir until everything is coated in the sauce.
Serve hot with steamed rice and garnish with sesame seeds.
Notes
NUTRITIONAL FACTS:Calories: 361 | Total Fat: 16g | Total Carbohydrates: 36g | Dietary Fiber: 4g | Protein 22g