Ingredients:

  • 14 oz extra-firm tofu, drained and torn into bite-sized pieces
  • 2 tbsp cornstarch
  • 1 tbsp avocado oil
  • 0.5 tsp garlic powder
  • 0.5 tsp sea salt
  • 3 tbsp raw honey
  • 3 tbsp low-sodium tamari
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp rice vinegar
  • 1 tsp sriracha
  • 2 cups broccoli florets

Instructions:

  1. Pat the tofu block dry with a clean towel. Tear the tofu into irregular 1-inch pieces to increase surface area.
  2. In a large bowl, toss the tofu pieces with cornstarch, garlic powder, and sea salt until evenly coated and dusty.
  3. For the skillet method: Heat avocado oil in a non-stick or cast iron skillet over medium-high heat. Add tofu in a single layer and sear for 3-4 minutes per side until golden brown.
  4. For the air fryer method: Arrange tofu in the basket without touching. Air fry at 400°F (200°C) for 12-15 minutes, shaking halfway through.
  5. In a small bowl, whisk together honey, tamari, minced garlic, grated ginger, rice vinegar, and sriracha.
  6. Pour the sauce into the pan with the crispy tofu over medium heat. Toss for 1-2 minutes until the sauce thickens into a glossy mahogany glaze. Serve alongside steamed broccoli.