Calories
283 kcal
Protein
14 g
Fat
16 g
Carbohydrates
20 g
Preheat oven to 400 F and place the parchment on a baking sheet.
Cut the tofu into 6 slices. Now break each slice into medium-sized pieces. You can also just chop them into small cubes if you like, but the tofu will have a great, uneven texture when broken.
Place the tofu pieces in a large bowl along with the olive oil, cornstarch, and salt. Close the lid and shake gently to cover the layer. Spread the tofu evenly on a prepared baking sheet and bake for 25 minutes, or until golden brown and crispy.
Heat olive oil in a large skillet over high heat. Add garlic and ginger and cook for 1-2 minutes until flavor appears. Then add rice vinegar, soy sauce, hoisin sauce, water, sugar and red chili flakes. Stir well and bring to a boil.
In a small bowl, stir the cornstarch and water together, then pour into the pan with the sauce. Stir constantly, until the sauce thickens.
When the tofu is cooked, add it to the sauce and stir to coat the chunks. Serve alone or with rice, sesame seeds topped with chopped green onions and possibly steamed broccoli. Enjoy!
Leftovers will keep in the refrigerator for 3-4 days. The dish does not freeze very well.
Bon Appetit!
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