This recipe is honestly one of my favorites. My girls and I absolutely LOVE chinese takeout, but the sodium, MSG and sugar content almost makes it not worth it. This dish even tastes better than chinese takeout in my opinion. The tofu is rich and flavorful with a nice crust on the outside. Perfect for a family dinner.

Ingredients:

Marinade:

  • 4 Tbsp coconut amino acids or Braggs liquid aminos
  • 2 Tbsp sweet chili sauce
  • apple juice to cover
  • 2 Tbsp minced garlic (from the jar)

Coating:

  • 4 Tbsp cornflour
  • 2 Tbsp chinese five spice
  • 2 Tbsp sesame seeds

Misc:

  • Broccolini (2 bundles)
  • 1 package sprouted extra firm tofu (non sprouted is fine too), chopped into 1″ cubes
  • vegetable oil or coconut oil for cooking

Instructions:

Combine tofu and marinade ingredients, filling to the top with apple juice after adding everything, and stick it in the fridge for 4 hours-3 days to really soak up those flavors.

Once your marinade is done, combine coating ingredients in a container. Grab a piece of tofu at a time and shake off excess liquid. Put in coating container and shake to coat. Once all your pieces are coated, add the oil (about 2 Tbsp) to the pan on medium heat and let it heat up for about 2 minutes before adding your tofu. The tofu cubes should sizzle when you put them in.

Add all tofu cubes to pan, rotating so al sides are evenly crispy and brown and add 2-3 Tbsp more of the marinade to the pan. Let it reduce and become sticky and thick. pull it all out and set aside in a separate container.

Add remaining marinade to the pan with broccolini chopped in 3″ pieces. Cook and toss for about 5 minutes. Serve together.