Sticky Tofu

Prep. Time: 10 min
Cook Time: 25min
Serves: 4

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INGREDIENTS

• 1 block Organic Tofu

• 1/4 cup Arrowroot Flour

• 2 Tbsp Sesame Oil

• 1/4 cup Coconut Aminos

• 1 Tbsp Organic Tamari Sauce

• 1 Tbsp Pure Maple Syrup

• 1 Tbsp Sesame Oil

• 1 tsp Sweet Chilli Sauce

• 1 tsp Garlic Powder

• 1/2 tsp Ginger Powder

SERVING

• 1 cup Rice

• 1 ½ cups Water

• ½ head Broccoli florets

DIRECTIONS

Traditional
Cut the tofu into cubes and lightly pat dry with a paper towel. In a bowl, add the arrowroot flour, then toss the cubed tofu in the flour until coated.

In a large frypan, add the sesame oil, then over a medium - high heat, fry the tofu.

While this is cooking, rinse your rice under water, then place it into a small saucepan. Add the water and cook on high until the liquid boils. Reduce the heat and simmer for 10 minutes or until all the water is absorbed.

Steam the broccoli florets.

Add the sauce ingredients to a small bowl. Once the tofu is golden brown, tip the sauce into the frypan, coating the tofu and stir for 1 min until the sauce has thickened, then remove from the heat.

Serve the tofu with the rice and broccoli in a bowl.

NOTES

Any leftovers can be stored in an airtight container in the fridge for up to 2 days.