I usually stray from tofu for medical reasons, but you're about to see a lot more tofu on the blog, for new medical reasons.
Source: Vegan Richa | Serves: 2-4 | Time: < 30 min
Changes: used fresh #blackberries instead of a blackberry puree or juice; used coconut aminos instead of balsamic vinegar
Ingredients
Tofu
1 package firm or extra firm tofu pressed for at least 15 minutes then cubed
1/2 teaspoon salt
1/2 teaspoon black pepper
2-3 tablespoons cornstarch
1 tbsp oil
Sauce
1 cup fresh blackberries
2 tbsp gochujang
4 cloves of garlic minced
3 tbsp maple syrup, less or more to preference
1 tbsp coconut aminos
Instructions
Blend all the sauce ingredients in a vitamix or nutribullet. Add a bit of water if you want to limit the blackberry seed grittiness.
Press and cube the tofu and add it to a bowl. Add salt, black pepper, and cornstarch and toss well to coat.
Heat up a large skillet over medium-high heat and add 2 teaspoon oil. Once the oil is hot, add the tofu and cook until it is crisp. Flip the tofu after 3 minutes or so and continue to cook until is golden on most of the edges. This will take anywhere from 7-10 minutes depending on your pan.
Add the sauce. It should bubble immediately. Toss the tofu in the sauce to coat. Once the mixture has thickened, 1 minute or so, take the pan off the heat.
Serve this tofu over rice
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