- 1 pack firm tofu, drained and pat dry with paper towel, cut into large cubes
- 2 tablespoons tamari,
- 1/ 2 tablespoon maple syrup
- 1/ 2 tablespoon gochujang sauce
- 1 tablespoon vegan fish sauce, optional
- Salt and pepper to taste
In a shallow pan, mix tamari, maple syrup, gochujang and fish sauce (if using) until well combined.
Add tofu cubes and let marinade for at least 30 mins, I did mine overnight, flipping them half way.
In a heated pan with 2 tsp avocado oil, pan fry each cube until lightly brown. Season if needed. You may have extra liquid which you can turn them into sauce for your rice. Serve with charred grilled broccoli and warm basmati rice.