I block firm tofu (450-500 g)
¼ cup cornstarch or arrowroot powder
3 tablespoons peanut oil (or any preferred oil)
2 cloves garlic, chopped
1 ½ tablespoons chopped ginger
2 tablespoons maple syrup
2 tablespoons tamari or soy sauce
2 tablespoons tomato paste
2 tablespoons Sriracha sauce ( or 1 tbsp crushed red pepper)
4 green onions thinly sliced
¾ cup vegetable stock ( or water if broth not available)
Cut tofu into cubes. In a saucepan heat 2 tablespoons of oil. Add tofu, sprinkle some salt and cook until golden brown and slightly crispy. Remove from the pan and coat it with the cornstarch. Set aside.
Add 1 tablespoon of oil and stir in garlic and ginger, Saute until slightly brown and fragrant. Add maple syrup, tamari sauce, tomato paste, sriracha, green onions and tofu.Give it a good stir and then add in the vegetable stock or water. Let it cook until it thickens. If it gets too thick, add some water.
Remove and serve it in a bowl garnished with green onions and red chillies.
( This is a great accompaniment with fried rice or the Quinoa Fried Rice)