1 16- ounce extra-firm tofu or super-firm tofu (drained)
2 tablespoons Tamari sauce
1/4 cup cornstarch
2 tablespoons all-purpose flour
coconut oil or grapeseed oil for frying
For The Sauce
1/4 cup vegetable broth
1/4 cup maple syrop
2 tablespoons Bragg’s liquid aminos
2 tablespoons lemon juice
1 tablespoon toasted sesame oil
1 tablespoon cornstarch
1 teaspoon fresh grated ginger
1/4 teaspoon cayenne pepper
1 tablespoon sesame seeds
Preparation
To prepare the block of tofu, cut into cubes and place in a large bowl. Toss the cubes with low-sodium tamari soy sauce. Allow the tofu cubes to marinate for about 20 minutes.
In the meantime, prepare the sesame sauce.
To prepare the sauce, combine vegetable broth, maple syrup, Bragg’s liquid aminos, lemon juice, sesame oil, cornstarch, grated ginger, and sesame oil in a medium bowl and stir to combine. Set aside.
Toss the tofu cubes with cornstarch and gluten-free flour until fully coated. Heat the oil in a non-stick skillet over medium-high heat. Add the tofu cubes and fry on both sides until the pieces are crisp and golden brown.
Add the sesame sauce to the pan and gently stir to coat the tofu cubes. Cook until the sauce becomes bubbly and thick. Sprinkle with sesame seeds and serve.
main ingredients:
type of dish:
main
cuisine:
Canada
specific recipes:
quick-and-easy
dietary considerations:
Array
