This is adapted from a Peter Berley recipe. His calls for 3 tbs extra virgin olive oil, but since this is braised I really don’t see the point. You could just as easily drop it totally, or drop it down to 1 tbs and use something more flavorful like dark sesame oil or peanut oil.
Basically drain and blot 1 package of firm tofu. Cube, and then set in a frying pan with…
- 5 tbs low sodium soy sauce
- 3 tbs 100% maple syrup
- 1 tbs oil of your choice or none at all
- 3 garlic cloves, minced
- 1 tsp chili paste
bring to a boil, then cover and simmer for another 4 min. Helpful to toss the tofu so it’s evenly glazed before covering.
I garnished with green onion and served up with steamed jasmine rice and a side of steamed mustard green with a splash of soy sauce and sesame seeds.
I gave it to the two year old but skipped the greens ( too chewy for her) and fork mashed the tofu into her rice. She liked it fine.
