Tofu
1 block extra firm tofu, rinsed and pressed. (If you don’t have a tofu press, just place the block on a plate. Cover with a cutting board with something heavy on top, like a few cookbooks or a heavy skillet. Let sit for 10-15 minutes)
1/4 cup cornstarch
¼ tsp. sea salt
¼ tsp. ground white pepper
Preheat your oven to 375. Drain off excess liquid from tofu, then pat it dry with a paper towel. Either cut into bite size pieces or break apart with fingers. Add to a bowl along with the cornstarch, salt and pepper. Toss until well coated.
Spread the tofu out onto a baking sheet lined with parchment paper or silicone mat, making sure they don’t touch. Spray with a neutral oil and bake for 20 minutes or until golden and crispy. (Do not overbaked)
This simple baked tofu can be used with any sauce or combination of vegetables.
Sauce
½ cup water
½ cup low sodium soy sauce
¼ cup rice vinegar
¼ cup pure maple syrup
1 Tbsp. coconut or brown sugar
½ tsp. ground ginger
¾ tsp. garlic powder
1 Tbsp cornstarch
1/8 tsp. dried red chili flakes (omit if you don’t like spicy or add more to taste)
Place all in a small saucepan on medium heat until it starts to boil. Turn heat down and simmer for n 3-5 minutes until thickened. Set aside for now.
Veggies
Use any bite sized veggies you like. I used carrots, mushrooms, onions and broccoli. Other suggestions are cauliflower, bok choy, snow peas, or bell peppers.
Start sautéing your veggies until cooked to your liking add baked tofu then sauce until heated through. Serve over rice. Garnish with sesame seeds and sliced green onions.
