Sticky Garlic Tofu
Crispy tofu and broccolini coated in a sticky, garlicky agave-soy sauce for a quick one-pan weeknight dinner.
Equipment
Ingredients
Sauce
agave syrup
80 ml
low sodium soy sauce
60 ml
garlic (finely minced)
3 cloves
apple cider vinegar
30 ml
sesame oil
15 ml
Tofu & Vegetables
corn starch
8 g
avocado oil
30 ml
super firm tofu (cubed)
450 g
broccolini (cut in 2 inch pieces)
200 g
serrano pepper (sliced)
1 pcs
Instructions
Make the sauce
Combine all sauce ingredients in a bowl and whisk until smooth.
Prepare corn starch slurry
Mix corn starch with 1 tablespoon water until smooth.
Crisp the tofu
Heat oil in skillet over medium heat. Add tofu cubes in single layer and cook until browned on 2 sides.
Cook the broccolini
Remove tofu and set aside. Add broccolini to skillet and brown for 2 minutes.
Add sauce and simmer
Pour in sauce and serrano pepper. Bring to a boil, then lower heat and simmer for 2 minutes.
Thicken the sauce
Add corn starch slurry and reserved tofu. Toss until sauce thickens and coats tofu and broccolini.
Serve
Serve hot over rice, garnished with sesame seeds and green onion.
Original recipe
Storage
Best eaten fresh. Sauce may thicken when refrigerated; add splash of water when reheating.
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