2 tbsp RAW Greek Extra Virgin Olive Oil
1 tbsp RAW Apple Cider Vinegar with Turmeric and Ginger
1 tbsp RAW Tropical Forest Honey
450g extra-firm tofu
80ml vegetable stock (can sub water)
3 tbsp soy sauce
3 cloves minced garlic
⅛ tsp chilli powder
1 tbsp cornstarch
Tenderstem broccoli, to serve
White rice, to serve
Spring onion, to garnish
1. In a large bowl, mix together vegetable stock, 1 tbsp extra virgin olive oil, soy sauce, apple cider vinegar, raw honey, minced garlic, chilli powder and cornstarch.
2. Cut the tofu into cubes, 4 inches thick. Add tofu into the mixture and leave to marinate for at least 20 minutes (overnight is best!)
3. Preheat the frying pan to a low-medium heat with 1 tbsp olive oil. Add tofu pieces and cook until golden brown on both sides. Pour over the leftover sauce and let it thicken as it coats the tofu.
4. Serve on top of rice, with a side of tenderstem broccoli and garnished with spring onions!