Try this super quick and easy recipe that is sure to convert even the staunchest tofu skeptic!
Prep: 40 minutes
Cook: 10 minutes
1/2 cup broth
1/2 cup low sodium soy sauce or tamari
1/4 cup brown sugar
2 tbsp cornstarch
1 tbsp rice vinegar
2 tsp sesame seeds
1 tsp sesame oil
1/4 tsp ground ginger
1-2 tbsp vegetable oil
14 oz block extra-firm tofu
For serving: Cooked rice, steamed vegetables, sliced green onion tops, and sesame seeds
Press the tofu by wrapping with paper towels, placing a plate on top, and placing a book or other weight on top of the plate. Allow to sit for 30 minutes.
In a glass measuring cup, whisk together the broth, soy sauce, brown sugar, 1 tbsp cornstarch, rice vinegar, sesame seeds, and ginger.
Cut the tofu into 1-inch cubes, then season with a pinch of salt. Sprinkle 1 Tbsp cornstarch over the cubes and toss to coat.
Heat oil in skillet on medium heat. Add tofu cubes and cook until golden brown on the bottom on all sides. Reduce heat to medium.
Add the sauce and bring to a simmer. Cook, stirring occasionally, until the sauce thickens and turns glossy, about 5-7 minutes.
Serve tofu over cooked rice and a side of steamed veggies. Top with optional green onion tops and sesame seeds.
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