- 1 block of firm tofu
- 2 tbsp tamari or soy sauce
- 1 tbsp apple cider vinegar
- 6 tbsp corn starch/flour
- 1 tbsp sesame oil
- 2 cloves of garlic, minced
- 3 tbsp tamari or soy sauce
- 3 tbsp apple cider vinegar
- 3 tbsp vegetable or beef stock
- 3 tbsp brown sugar
- 1 tbsp corn starch/flour
- 1/8 tsp red pepper flakes, optional
Place the tofu cubes in a bowl or shallow dish. Add the marinade ingredients (2 tbsp of soy sauce and 1 tbsp of apple cider vinegar), stir and let rest for at least 15 minutes. Drain the tofu and discard the marinade. Transfer 1/3 of the tofu cubes to a freezer or plastic bag with 2 tbsp of corn starch and toss to coat. Repeat this step with the rest of the tofu cubes and corn starch. Add more corn starch if needed.
Once the tofu cubes are coated with the corn starch, heat some oil in a skillet and add the tofu cubes. I used sesame oil, but any oil will do. Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside. Add the garlic to the skillet (and more oil if needed) and cook over medium-high heat for about 1 to 2 minutes, stirring frequently until golden brown. Set aside.
Mix all the sauce ingredients in a bowl (tamari or soy sauce, apple cider vinegar, vegetable stock or water, sugar, corn starch and red pepper flakes). Set aside. Add the sauce to the skillet where you had your cooked garlic and cook over medium-high heat until it thickens, stirring frequently. Finally, add the tofu cubes, stir and cook for 1 to 2 more minutes. Serve with steamed green veg and garnish with sesame seeds and chopped chives (optional). Keep leftovers in an airtight container in the fridge for up to 5 days.