Preparation:
Preheat oven to 400 degrees. Drain excess water in the tofu by placing between 2 paper towels, cut into cubes and reserve. Combine all ingredients in a bowl and mix well to form a homogeneous mass. Add the tofu cubes, toss well to coat. Place tofu cubes battered in some foil and greased baking. Bake for about 40 minutes until golden brown, turning after 20 minutes.
Sauce
1 cup water
2 tablespoons Bragg liquid amino acids
3 green onions, chopped
A garlic
1 teaspoon ginger, grated
1 tablespoon molasses unsulphured
1 tablespoon tapioca starch
2 tablespoons lemon juice
¼ cup agave nectar
2 teaspoons of coconut oil, on sautéed with
a pinch of cayenne (optional)
Fry chopped green onions, ginger and garlic. Combine water, tapioca starch, lemon juice, agave nectar, molasses and Bragg liquid amino acids in a bowl. Beat well. Add the liquid mixture to saucepan, stirring until thickened, about 5 minutes.
Broccoli
2 cups broccoli
Steam broccoli, ensuring that it is still bright green, tender and set aside.
