The perfect gluten-free and vegan try it for dinner. Tossing tofu and broccoli until it is deeply golden and crispy on the edges.
- 1 block extra firm tofu
- 2 teaspoons extra virgin olive oil
- 2 teaspoons low sodium tamari or soy sauce
- 2 teaspoon arrowroot starch or cornstarch
- 3 cups broccoli florets
- 1 tablespoon extra virgin olive oil
- Kosher salt and fresh ground black pepper to taste
- Teriyaki Sauce
- 1/3 cup low sodium tamari or soy sauce
- 3 tablespoons water
- 2 tablespoons maple syrup
- 2 tablespoon rice vinegar
- 1 clove grated garlic
- 1/2 teaspoon sriracha
- 1/4 teaspoon ground ginger
- 1 teaspoon arrowroot starch or cornstarch whisked together with 1 teaspoon of water
- Brown rice for serving
- Drain the tofu and pat dry with paper towels. Slice the tofu into 5 slabs, stack the slabs on top of each other and slice through them lengthwise, then slice across to make 5 even rows. You should have 50 cubes of tofu.
- Line a cutting board or plate with a tea towel or paper towels, then arrange the tofu in a single layer on the towel. Fold the towel over the cubed tofu and place something heavy on top such as a cast iron skillet.
- Let the tofu rest for 15-30 minutes, the longer the better.
- Preheat oven to 400 degrees F. and spray a rimmed baking sheet with cooking oil.
- Place the pressed tofu into a large mixing bowl and drizzle with 1 1/2 teaspoons olive oil, 2 teaspoons tamari and 2 teaspoons arrowroot starch. Toss to combine until until there are no powdery spots from the arrowroot remaining.
- Dump the tofu onto one half of the prepared baking sheet and arrange into even layer.
- In the same mixing bowl add the broccoli florets, another 1 1/2 teaspoons olive oil, kosher salt and black pepper. Toss together until coated.
- Dump the broccoli out onto the other half of the baking sheet and spread out into an even layer.
- Bake for approximately 24 minutes, tossing the tofu and broccoli halfway, until the tofu is deeply golden and crisp on the edges.
- While the tofu and broccoli bake make the teriyaki sauce.
- In a saucepan over medium-hight heat, whisk together all of the ingredients for the sauce except the teaspoon of arrowroot mixed with a teaspoon of water.
- Bring the sauce to a boil then whisk in the arrowroot-water slurry.
- Reduce the heat to medium and continue to whisk until the sauce thickens.
- Once the tofu and broccoli have finished baking dump them back into the mixing bowl and toss with the desired amount of teriyaki sauce.
- Serve over brown rice.