Ingredients
- 1 14 ounce package extra firm tofu, drained, pressed at least 15 minutes, and cut into 1 inch cubes
- 2 tablespoons sesame oil
- 1/4 cup tahini
- 2 1/2 tablespoons maple syrup
- 2 tablespoons sriracha sauce, or more to taste
- 1 tablespoon soy sauce
- 1 teaspoon rice wine vinegar
- 2 garlic cloves. minced
- 1/2 tablespoon freshly grated ginger
- 3-4 tablespoons water
For serving :
- Cooked rice
- Chopped scallions
- Toasted sesame seeds
- broccoli floret (boiled)
Method
1. Coat the bottom of a large skillet with sesame oil and place over medium heat. When
the
oil is hot,
add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice, until
the tofu cubes
are browned and crisp on multiple sides.
2. Make the sauce while the tofu cooks. Whisk the tahini, maple syrup, sriracha, soy
sauce,
vinegar,
garlic and ginger together in a small bowl. Thin with 3 to 4 tablespoons of water.
3. Once the tofu has finished cooking, lower the heat to low and pour the sauce over the
tofu, flipping
a few times to coat the tofu in the sauce. Cook just until the sauce is hot and begins
to bubble, about
1 minute. Careful here — cooking it too long will dry out the sauce. Remove from heat.
4. Divide into plates with rice, and top with sesame seeds, tofu, scallions and broccoli
floret.