Ingredients

• 14 oz. extra-firm tofu
• 2 scallions
• 2 small heads of broccoli
• 1 piece of peeled ginger
• salt
• toasted sesame seeds
• toasted sesame oil
• 2 garlic cloves
• 3/4 cup vegetable broth
• 1/4 cup pure maple syrup
• 1/2 cup soy sauce
• 1 tablespoon plus 1/3 cup cornstarch
• 4 tablespoons neutral oil

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A post shared by From My Bowl | by Caitlin S (@frommybowl)

Instructions

1. Preheat oven to 425°. Thinly slice scallions and separate green and white parts while also chopping up broccoli heads into smaller chunks. Place white scallion parts in a large bowl along with grated ginger and garlic. Add broth, soy sauce, chilli crisp, vinegar, sesame oil, and 1 tablespoon of cornstarch to the mix and whisk until combined.
2. Break the tofu into 1-inch pieces if not already broken up. Toss the tofu pieces into a separate large bowl and add 1/2 teaspoon salt. Drizzle tofu with 1 tablespoon of neutral oil and toss the tofu in order to ensure that all pieces are evenly coated.
3. Spread 2 teaspoons of neutral oil on a parchment-lined baking sheet. Place tofu on the sheet and insert into the oven, baking for about 25 minutes, until light brown and crisp in appearance.
4. About halfway through cooking the tofu, heat the remaining neutral oil in a large skillet over medium heat. Throw in the broccoli and season with salt. Toss the broccoli to coat it thoroughly in oil. Cook for 4 to 5 minutes until broccoli starts to char.
5. Keep the sauce cooking, whisking it to reincorporate the cornstarch.
6. Finally, toss the tofu and broccoli into the skillet and coat with sauce.
7. Top with green scallion parts and sesame seeds and serve with rice.

View this post on Instagram

A post shared by Budget Bytes (@budgetbytes)

The post How to Cook Up a Scrumptious Sesame Tofu and Broccoli Dish appeared first on falafelandcaviar.com.

One of those recipes was shared by Instagram user @thevegansara who has 110,000 followers and counting. This tasty dish is the best of both worlds thanks to its crunchy texture and tender tofu on the inside, especially if you end up serving it with honey mustard sauce, just like Sara.

Ingredients

• 15 oz block of pressed tofu
• 1/2 cup mustard
• 1/2 cup agave
• 1/4 cup yellow mustard
• 1/4 cup vegan mayo
• 1 1/2 tsp salt
• 2 cups panko
• 2 tbs neutral oil
• 1/3 cup cornstarch

Instructions

1. Cut the tofu into 3 slabs through its depth, then cut each slab into 3 equal size tenders, lightly slice with a knife on both sides, sprinkle salt and set aside.
2. Mix mustard, agave, mayo, & salt/pepper in a bowl.
3. Use 1/2 of the mustard to marinate the tofu. Marinate for at least 30 minutes and place it in the fridge.
4. In saute pan, over medium heat, heat the oil and add panko. Stir continuously for 5 min until the panko turns golden brown. Turn off the heat, leave in the pan, and let cool.
5. Set up 4 stations for the bread tenders: 1 plate with corn starch, a bowl with the remaining mustard sauce, panko in a pan, and a rimmed baking sheet lined with parchment paper with a wire rack on top (optional but recommended).
6. Take one tofu tender, dredge in corn starch (shake off excess) dip into the mustard sauce, then press it into the panko crumbs (make sure it covers all edges), and place on a rack/parchment paper. Repeat.
7. Bake at 400 F for 30-35 min flipping halfway through cook time.

Enjoy!!

The post Mustard Tofu Tenders Are a Mouth-Watering Vegan Snack appeared first on falafelandcaviar.com.

Ingredients

• 14 oz. extra-firm tofu
• 2 scallions
• 2 small heads of broccoli
• 1 piece of peeled ginger
• salt
• toasted sesame seeds
• toasted sesame oil
• 2 garlic cloves
• 3/4 cup vegetable broth
• 1/4 cup pure maple syrup
• 1/2 cup soy sauce
• 1 tablespoon plus 1/3 cup cornstarch
• 4 tablespoons neutral oil

View this post on Instagram

A post shared by From My Bowl | by Caitlin S (@frommybowl)

Instructions

1. Preheat oven to 425°. Thinly slice scallions and separate green and white parts while also chopping up broccoli heads into smaller chunks. Place white scallion parts in a large bowl along with grated ginger and garlic. Add broth, soy sauce, chilli crisp, vinegar, sesame oil, and 1 tablespoon of cornstarch to the mix and whisk until combined.
2. Break the tofu into 1-inch pieces if not already broken up. Toss the tofu pieces into a separate large bowl and add 1/2 teaspoon salt. Drizzle tofu with 1 tablespoon of neutral oil and toss the tofu in order to ensure that all pieces are evenly coated.
3. Spread 2 teaspoons of neutral oil on a parchment-lined baking sheet. Place tofu on the sheet and insert into the oven, baking for about 25 minutes, until light brown and crisp in appearance.
4. About halfway through cooking the tofu, heat the remaining neutral oil in a large skillet over medium heat. Throw in the broccoli and season with salt. Toss the broccoli to coat it thoroughly in oil. Cook for 4 to 5 minutes until broccoli starts to char.
5. Keep the sauce cooking, whisking it to reincorporate the cornstarch.
6. Finally, toss the tofu and broccoli into the skillet and coat with sauce.
7. Top with green scallion parts and sesame seeds and serve with rice.

View this post on Instagram

A post shared by Budget Bytes (@budgetbytes)

The post How to Cook Up a Scrumptious Sesame Tofu and Broccoli Dish appeared first on falafelandcaviar.com.

One of those recipes was shared by Instagram user @thevegansara who has 110,000 followers and counting. This tasty dish is the best of both worlds thanks to its crunchy texture and tender tofu on the inside, especially if you end up serving it with honey mustard sauce, just like Sara.

Ingredients

• 15 oz block of pressed tofu
• 1/2 cup mustard
• 1/2 cup agave
• 1/4 cup yellow mustard
• 1/4 cup vegan mayo
• 1 1/2 tsp salt
• 2 cups panko
• 2 tbs neutral oil
• 1/3 cup cornstarch

Instructions

1. Cut the tofu into 3 slabs through its depth, then cut each slab into 3 equal size tenders, lightly slice with a knife on both sides, sprinkle salt and set aside.
2. Mix mustard, agave, mayo, & salt/pepper in a bowl.
3. Use 1/2 of the mustard to marinate the tofu. Marinate for at least 30 minutes and place it in the fridge.
4. In saute pan, over medium heat, heat the oil and add panko. Stir continuously for 5 min until the panko turns golden brown. Turn off the heat, leave in the pan, and let cool.
5. Set up 4 stations for the bread tenders: 1 plate with corn starch, a bowl with the remaining mustard sauce, panko in a pan, and a rimmed baking sheet lined with parchment paper with a wire rack on top (optional but recommended).
6. Take one tofu tender, dredge in corn starch (shake off excess) dip into the mustard sauce, then press it into the panko crumbs (make sure it covers all edges), and place on a rack/parchment paper. Repeat.
7. Bake at 400 F for 30-35 min flipping halfway through cook time.

Enjoy!!

The post Mustard Tofu Tenders Are a Mouth-Watering Vegan Snack appeared first on falafelandcaviar.com.