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21Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 4 cups brown rice (or cooked white)
- broccoli (Steamed)
- 12 oz. extra firm tofu
- 3 Tbsp. tamari sauce (tamari for gluten-free eaters)
- 1 tsp. chili garlic sauce
- 1 tsp. toasted sesame oil
- 1 Tbsp. maple syrup
- 5 Tbsp. cornstarch
- 2 Tbsp. neutral oil (such as grape seed or canola)
- 2 tsp. sesame oil
- 2 tsp. cornstarch
- 2 cloves garlic (minced, ~1 heaping Tbsp or 7 g)
- 1 Tbsp. ginger (minced)
- 1 Tbsp. rice vinegar (or sub white vinegar)
- 1/4 cup coconut sugar (or maple syrup, plus more to taste, I used 2 Tbsp coconut sugar, 2 Tbsp maple syrup)
- 3 Tbsp. tamari sauce (or coconut aminos)
- 1 Tbsp. water
- 1 Tbsp. sesame oil
- 1 green onions (bundle, bulbs removed, roughly chopped)
- 7 red chilies (dried, optional for heat, or sub 1 Tbsp chili garlic sauce | more or less to taste)
- sesame seeds (optional:, for garnish)
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Reviews(8)
. 5 years ago
Delicious flavor! I'll certainly make again but might try baking the tofu to cut down on the oil and cutting some sugar and sesame oil but as written is delicious.
Brooke 5 years ago
I can tell it would've been absolutely stunning if they had let me cook coated tofu longer on each side also some nstructions are missing. A real shame😕
Rebecca 5 years ago
I am quite pleased with the way this turned out. I stir fried the tofu alongside vegetables to make it more cohesive.
Shahana B. 7 years ago
I am not vegan, just looking for healthier choices while taking a break from meat. The recipe was easy to follow and tasted amazing. I actually enjoyed the tofu, the texture was comparable to meat.