This tofu has a nice zesty sauce that makes it super tasty! Nice when served on top of a bed of brown rice.
2T. grapeseed oil (or other neutral tasting oil)
1garlic clove, minced
1 block-14oz, firm tofu
1T. Tamari low-sodium
1 ½T. honey
1T. rice vinegar
Potato starch or cornstarch (about 3T.)
1tsp. sesame oil
1T. sesame seeds
2 scallions, finely chopped
Whisk Sriracha, Tamari, honey and rice vinegar in a bowl and set aside.
Drain tofu, then press excess water out by weighing tofu down with a heavy object for about 30 minutes then wrap in a paper towel to remove excess water. Slice tofu into 1-inch cubes.
Dust the tofu with potato starch or corn starch until all sides are well coated.
Heat a large skillet over high heat, add 2 T. grapeseed oil and garlic and stir-fryfor 30 seconds. Add tofu and fry until the sides are slightly golden (7-8 minutes). Add the sauce and stir while coating tofu, about 3minutes. Turn the heat off and add sesame oil and sesame seeds. Stir once more then serve topped with scallions.
Yield: 2 servings (actually could serve 3!)
This is nice served on top of brown veggie fried rice!
Nutrition Information per serving:
277 calories, 12.8g fat, 2.3g sat fat, 27.4 g carbohydrates, 14.3 g sugar, 477mg sodium, 2.6 g fiber, 17.3 g protein