Pan Fried Tofu with Cranberry Sauce

Name: Pan Fried Tofu with Cranberry Sauce
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 14-16 ounce tofu block (drained and cubed); 2 tablespoons Bragg's liquid aminos (or tamari sauce); 1/2 teaspoon garlic powder; 1 tablespoon cornstarch; 2 tablespoons avocado oil; 1/2 cup water; 1/2 cup organic cane sugar (or coconut sugar); 1/2 cup cranberries (fresh or frozen); 1 teaspoon fresh grated ginger

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Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients

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1 14-16 ounce tofu block (drained and cubed)2 tablespoons Bragg's liquid aminos (or tamari sauce)1/2 teaspoon garlic powder1 tablespoon cornstarch2 tablespoons avocado oil1/2 cup water1/2 cup organic cane sugar (or coconut sugar)1/2 cup cranberries (fresh or frozen)1 teaspoon fresh grated ginger

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Instructions

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Step 1

Place cubed tofu in a bowl, toss with 2 tablespoons of Bragg’s liquid aminos. Set aside for 10 minutes, turning the tofu cubes after 5 minutes.

Step 2

Combine the garlic powder and cornstarch, toss with tofu cubes.

Step 3

Add avocado oil to a non-stick ceramic skillet and heat over medium-high heat. Add tofu cubes in a single layer and cook until golden brown and crispy, about 3 minutes. Turn over tofu cubes and cook for another 2-3 minutes. Remove tofu and set aside on a plate.

Step 4

Add water, sugar, cranberries, and fresh ginger to the skillet. Bring to a boil and reduce heat to simmer for about 3 minutes or until cranberries popping and the sauce thickens.

Step 5

Stir in the tofu cubes and cook for another minute or two. Serve and enjoy!