Tofu! I find it to be one of the most versatile foods. It can be breakfast, part of a main dish or a side dish. Tofu, especially firm tofu is a great source of calcium, as well as protein, fibre, vitamin A, folic acid and anti-cancer phytonutrients.
As you’ve probably already figured out by now, I like to keep things simple and quick. This recipe is great because you can prepare the tofu ahead of time and just make the sauce when you’re ready to serve. The sauce really takes about 8 minutes!
Sometimes I serve this dish with some ketchup so my kids can have something to dip. It seems that being able to dip makes a huge difference. The sauce also pretty versatile and can be used as a dip or as a coating for other vegetables. It’s sweet but very aromatic because of the garlic which makes it very balanced.
Simply coat your tofu in the arrowroot flour and bake for 30 minutes at 350F.
Combine your sauce ingredients in a saucepan on medium heat until it bubbles and begins to thicken. Add the tofu combine so the tofu is evenly coated.
Serve with a vegetable side dish and enjoy!
1lb extra firm tofu, cut into 1” cubes
2 tbsp arrowroot flour
2 tbsp honey
1 tbsp tamari/ soy sauce
3 tbsp water
1 tbsp arrowroot flour
*You can substitute corn starch for the arrowroot flour
- Preheat oven to 350F.
- Grease non-stick baking tray.
- Combine tofu with arrowroot until well coated
- Place in single layer on baking tray.
- Bake for 30 minutes until golden brown, turning halfway through baking.
- Set aside
*This can be done ahead of time and placed in the refrigerator until ready to serve.
- Combine arrowroot and water.
- In a sauce pan on medium heat, combine honey, tamari and arrowroot mixture.
- The sauce will begin to bubble and thicken.
- At this point, add the baked tofu and mix to coat well.
- Remove from heat after about 5 minutes.
- Serve warm with a side of vegetable rice and enjoy!