Crispy Tofu & Broccoli

• 2 blocks (14 oz each) extra-firm tofu
• 1 large head, in florets broccoli
• 3 tbsp cornstarch
• 1/4 cup tamari
• 2 tbsp maple syrup (or raw honey, though honey makes it vegetarian rather than plant-based)
• 4 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 1 tbsp rice vinegar
• 3 tbsp avocado oil
• 3 cups cooked brown rice

Instructions

1. Press the tofu 15 minutes to remove water, then cut into cubes.
2. Preheat oven to 425°F (220°C). Toss the tofu with 2 tbsp avocado oil and the cornstarch until coated.
3. Spread on a lined sheet pan and bake 25–30 minutes, flipping halfway, until golden and crisp.
4. Toss the broccoli with the remaining oil and roast on a second pan for the last 18 minutes.
5. Whisk the tamari, maple syrup, garlic, ginger, and vinegar in a small saucepan and simmer 2 minutes until slightly thick.
6. Toss the crispy tofu and broccoli in the glaze and serve over brown rice.

Tips

• Pressing the tofu and coating it in cornstarch are the two tricks to real crispiness.
• Toss in the sauce right before serving so the tofu stays crisp.

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