When deciding what protein to put in my stir fry, the answer is almost always tofu. It’s so versatile and can take on so many flavors that I never tire of it. The sweetness of the maple syrup is just enough and one can never get enough garlic! (Make this during fall and winter because garlic is a natural antiviral!) Coating the tofu in cornstarch first is essential to get that nice, crispy shell on the outside. Serve this with a delicious stir fry with all your favorite vegetables!
*For best results freeze and thaw your tofu before using*
Servings 2-4
Ingredients:
1 package extra firm tofu
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup cornstarch
2 tablespoons olive oil (for frying)
4 cloves minced garlic
1-2 tablespoons soy sauce
1/3 cup pure maple syrup (must be pure maple syrup)
Directions:
When your tofu is thawed (if using the freeze method), and pressed, cut it horizontally in half. Then cut both halves into 4 rectangles so you have 8 pieces total, equal in size.
Sprinkle each piece generously with cornstarch and salt and pepper on both sides. Be sure to rub the cornstarch into the tofu as best you can.
Heat a decent size skillet with olive oil and place tofu gently into the hot skillet.
After about 4 minutes, flip tofu and let the other side brown like the first side.
Add your minced garlic. You can add a little bit on top of each piece of tofu or you can add it directly to the pan. Let it simmer for one minute.
Add the soy sauce and maple syrup to the pan and mix with the garlic. Stir it and begin to spoon it over the tofu. Lower your heat.
Flip tofu and continue to spoon the glaze over it. The syrup will begin to harden into a glaze as it heats.
Let it cook on that side for a minute or two and remove from heat. Serve immediately alongside your favorite stir fry.
The Veg Table 