Ingredients
Units
Scale
- 1 block of firm tofu (390g)
- 2-3 tbsp oily
- 1/4 cup cornstarch
Sticky Maple Ginger Sauce
- 1/3 cup light soy sauce
- 1 tbsp grated ginger
- 2 garlic cloves chopped
- 3 tbsp maple syrup
- 3-4 tbsp sirricha
- 1 tsp chili flakes
- 9-10 broccolini florets
Other
- 1 avocado, chopped
- 1 tsp sesame seeds
- 1 tbsp vegan mayo
- 2 cups rice
Instructions
- Wrap the tofu block in kitchen paper towels and gently press to remove excess moisture, or use a tofu press. Press for 10 minutes, then cut into medium-sized cubes. Add the tofu cubes to a bowl and toss with cornstarch until evenly coated.
- Make the sauce: In a small bowl, combine the grated ginger, chopped garlic, sriracha, low-sodium soy sauce, and pure maple syrup. Mix well and set aside.
- Heat the oil in a large pan over low-medium heat. Carefully add the tofu and cook for 20–30 minutes, turning occasionally, until golden and crispy.
- Carefully push the tofu to one side of the pan and place the broccolini in the centre. Cover and cook for about 20 minutes. The steam will help cook the broccolini while the side touching the pan becomes beautifully charred.
- Once the broccolini is tender and charred, push the tofu to one side and the broccolini to the other. Pour the maple ginger sauce over the tofu. Increase the heat to medium-high and cook for 5 minutes, stirring the tofu frequently so it becomes glossy and fully coated in the sauce.
- Serve the sticky maple ginger tofu and charred broccolini over warm rice. Top with avocado, sesame seeds, chili oil, and a drizzle of mayo.