Serves 3
2 blocks super firm tofu, cut into 1/2 inch cubes
3 tbsp tamari
1 lemon, juiced
4 tsp brown sugar
1.5 tsp smoked paprika
1 tsp dry thyme
4 tsp cornstarch
2 tbsp oil
Glaze
4 green onions, thinly sliced
4 cloves of garlic, minced
1 lemon, zested and juiced
4 tbsp tamari
4 tbsp maple syrup
2 tsp sesame or chili oil
Place cut tofu int a large airtight container with tamari and lemon juice. Then seal container and shake gently to evenly coat. Allow to marinate for at least 10 minutes. Then add cornstarch, brown sugar, paprika and thyme the container. Shake to coat.
Place a large skillet over medium heat and add the oil to coat the bottom of the pan. Add tofu to pan using a slotted spoon. Anything left in the container can be added later. Cook tofu for 7 minutes, flip and cook an additional 5-6 minutes. When nice and golden, remove from pan.
To the pan for the glaze, add a bit more oil if needed, scallions and garlic for 1 minute. Add lemon zest, lemon juice, tamari, maple syrup and chili/sesame oil. Stir and bring to a simmer for 3-5 minutes Add any leftover marindate, stir and cook for one minute. Add tofu, stir to coat and serve over rice.