1 16-ounce container extra firm tofu, drained and sliced into ½" strips
salt to taste
2 tablespoons maple syrup
2 tablespoons Bragg Liquid Aminos (or low-sodium soy sauce)
1 tablespoon green onion, finely sliced (plus more for garnish)
3 medium cloves garlic, minced
½ teaspoon fresh ginger, minced
¼ teaspoon chili paste (or ¼ jalapeno, seeded and minced)
½ teaspoon sesame seeds, toasted
1. To prepare the tofu: Add a splash of oil into a skillet, and place the sliced tofu strips onto the pan, sprinkling lightly with salt. Fry the tofu strips on medium high heat until golden. Flip the strips and lightly sprinkle with salt. Fry until golden, about 5 minutes each side. Leave in the pan.
2. Meanwhile, prepare the sauce by whisking together the maple syrup, Bragg Liquid Aminos, garlic, ginger, and chili paste in a bowl. Set aside until the tofu segments are golden.
3. When the tofu is ready, pour the sauce over it, and let it simmer in the pan for a few minutes or until caramelized.
4. Transfer the tofu onto a serving platter and garnish with green onions and sesame seeds.
Ready in about 15 minutes
Makes 4-6 servings