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!