You know we love tofu. Being of Korean descent like Sharon Cho, the author of this recipe, this recipe is familiar and dear to my heart.
|1||teaspoon||extra-virgin olive oil|
|1||16-ounce container||extra firm tofu, drained and sliced into ½" strips|
|2||tablespoons||Bragg Liquid Aminos (or low-sodium soy sauce)|
|1||tablespoon||green onion, finely sliced (plus more for garnish)|
|3||medium cloves||garlic, minced|
|½||teaspoon||fresh ginger, minced|
|¼||teaspoon||chili paste (or ¼ jalapeno, seeded and minced)|
|2||green onions, finely sliced|
|½||teaspoon||sesame seeds, toasted|
- Prepare the tofu: Add a splash of oil into a skillet, and place the sliced tofu strips onto the pan, sprinkling lightly with salt. Fry the tofu strips on medium high heat until golden. Flip the strips and lightly sprinkle with salt. Fry until golden, about 5 minutes each side. Leave in the pan.
- Meanwhile, prepare the sauce by whisking together the maple syrup, Bragg Liquid Aminos, garlic, ginger, and chili paste in a bowl. Set aside until the tofu segments are golden.
- When the tofu is ready, pour the sauce over it, and let it simmer in the pan for a few minutes or until caramelized.
- Transfer the tofu onto a serving platter and garnish with green onions and sesame seeds.
Prep Time: 15 minutes Serving Size: 4-6 servings