Roasted Tamari Tofu
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- 1 firm tofu, cubed
- 1 medium yellow onion, sliced thin
- 1 Tbsp cornstarch
- 1 cup carrots, sliced
- 2-3 Tbs. tamari
- 2 cups bok choy, slivered
- 1/3 cup cold water
- 2 Tbsp coconut oil
- 1-2 Tbs. garlic, minced
- 1 tsp. ground ginger
1)Marinate cubed tofu in tamari. Rotate several times to ensure the marinade evenly coats the tofu cubes. Place into fridge and allow to marinate for at least 15 minutes before baking.
2)Preheat oven to 375 degrees. Place the marinated tofu cubes spread out in a single layer on a non-stick roasting pan then transfer into oven to bake for 15-18 minutes, or until golden brown.
3)Prepare vegetables as suggested above: slice the carrots on a diagonal for a more authentic appearance.
4)Heat the coconut oil in a medium size frying pan placed over medium-high heat. Once pan is hot, add the onions and carrot, then sauté for 3-4 minutes, or until they begin to brown and caramelize.
5)Add the bok choy and sauté for another 2-3 minutes, just until they begin to wilt.
6)Combine the minced garlic, cornstarch, water and ginger, then add to the vegetables. Mix well; then cover pan with lid, turn off heat and let stand for 2-3 minutes. The cornstarch and water will thicken to form a sauce for the vegetables.