Crispy Ginger Tofu

Instructions

1. Begin by pressing the tofu to remove excess water. To do this, wrap the tofu block in a clean kitchen towel and place a heavy object on top, such as a skillet or a stack of plates. Let it sit for about 30 minutes.

2. Once the tofu has been pressed, cut it into bite-sized cubes and place them in a bowl. Sprinkle the cornstarch over the tofu and gently toss to coat each piece evenly.

3. In a small bowl, whisk together the soy sauce, rice vinegar, and maple syrup to create the sauce for the tofu.

4. Heat a non-stick pan over medium-high heat and add the tofu cubes, cooking until they are golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the pan and set it aside.

5. In the same pan, add the minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant. Be careful not to burn them.

6. Pour in the vegetable broth and let it simmer for another minute. Add the cooked tofu back to the pan.

7. Drizzle the sesame oil over the tofu and pour the prepared sauce on top. Stir gently to combine, ensuring the tofu is well-coated with the flavorful sauce.

8. Allow the tofu to simmer in the sauce for a few minutes to absorb the flavors and thicken slightly.

9. Serve the Crispy Ginger Tofu over a bed of cooked rice, garnished with chopped green onions and sesame seeds for an added burst of freshness and crunch.