- 1 cup basmati rice, cooked according to package direcions
- 17 ounces firm tofu, cubed
- 3 cups broccoli florets
- 7 ounces pineapple juice
- 1/ 3 cup maple syrup
- 1 1/ 2 tablespoons tomato paste
- 1 1/ 2 tablespoons coconut aminos
- 1 1/ 4 tablespoons arrowroot flour
- 2 tablespoons warm water
Preheat convection oven to 375ºF and line a baking sheet with parchment paper. Pour in 1/4 cup water.
Add the cubed tofu to the prepared pan and cook in the oven for about 10 minutes, or until golden brown.
Bring a pot of water to boil. Steam the broccoli until fork tender and set aside.
In a small bowl, combine the maple syrup, juice, tomato paste and coconut aminos. Pour into a large pan on medium heat and bring to a simmer. Reduce the heat to low and add the cooked tofu.
In a small bowl combine the arrowroot flour and warm water until it forms a slurry. Add to the tofu and mix well. Once combined, remove the pan from the heat and continue to stir until you get a nice sticky thick sauce, this can take up to 5 minutes.
Serve in a bowl with the rice and steamed broccoli.