Ingredients

The following ingredients have 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)

Instruction

  • 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.
  • In a large bowl combine pressed, drained and cubed tofu; and tapioca starch. Toss to coat.
  • In a large oven-proof frying pan or cast iron skillet heat 3 tbs coconut oil over medium heat.
  • 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).
  • Preheat oven to 400°F.
  • In a mixing bowl combine maple syrup, coconut oil, grated ginger, vinegar, sriracha (optional), garlic powder, and ground ginger. Whisk until smooth.
  • Pour maple ginger sauce over tofu; toss to coat.
  • Place coated tofu in preheated oven and bake for 15 minutes, or until sauce is sticky and bubbling.
  • To serve, place cooked rice noodles in a bowl and top with maple ginger tofu, steamed broccoli, and sesame seeds (optional).
  • Enjoy!