Vegan Recipes

Contributor: Dr. Jan Hajek

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Ingredients

4 tablespoons cornstarch (divided)

½ cup water

¼ cup soy sauce

3 tablespoons pure maple syrup

1 teaspoon garlic powder

1 12-ounce (350-gram) block extra-firm tofu, sliced into bite-sized pieces and patted dry

3-4 teaspoons avocado oil

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Method

• In a small bowl, whisk together 1 tablespoon cornstarch with the water until dissolved. Add the soy sauce, maple syrup, and garlic powder and whisk to combine. Set aside the sauce.
• In a large, wide bowl, evenly dredge the tofu in the remained 3 tablespoons cornstarch, shaking off any excess.
• Heat a wide skillet over medium-high heat. Add the oil and dredged tofu.
• After a minute, shake the pan to see if the tofu releases easily and, if it does, flip it. Continue to shake and flip until most sides are browned.
• When the tofu is browned, reduce the heat to medium, whisk the sauce again, and pour it into the pan. It will bubble and thicken almost immediately. Continue to cook for 30 seconds to 1 minute to thoroughly cook off the raw cornstarch taste. Serve immediately; this tofu is best when fresh.