Sticky Tofu with Prunes

What’s essential alongside crispy fried tofu cubes? A delicious sauce, of course. When paired with rice and prunes, it’s a true culinary delight — we promise.

Prep Time 35

Cook Time 1 hr

serving: 1/4 of recipe

calories: 600kcal

carbohydrates: 97g

protein: 15g

fat: 18g

sodium: 970mg

fiber: 6g

sugar: 30g

1 pkg (12 oz/350 g) extra-firm tofu

1/3 cup cornstarch, divided

3 tbsp vegetable oil, divided

2 cloves garlic, minced

1 tbsp minced fresh ginger root

1 tsp chili flakes, divided

4 tbsp pure maple syrup

2 tbsp tomato paste

1 tbsp lime juice

1 tbsp soy sauce

1 cup basmati rice (uncooked)

1 tsp salt

1 cup Sunsweet Amaz!n Prunes, roughly chopped

2 to 3 green onions, thinly sliced

1 to 2 tbsp sesame seeds

Lime wedges, for serving

Place tofu between sheets of paper towel. Arrange a cast-iron skillet or weights on top for 15 minutes to release excess liquid.

Meanwhile, in small bowl, stir together 2 tsp cornstarch and 1/4 cup water.

In small saucepan set over medium heat, heat 1 tbsp oil. Cook garlic, ginger and ½ tsp chili flakes, stirring, for 1 minute or until fragrant. Add maple syrup, tomato paste, lime juice and soy sauce. Pour in cornstarch mixture. Stirring, bring to a boil. Simmer, stirring, for 1 minute and remove from heat.

Meanwhile, cook rice according to package instructions.

Cut tofu into 1-inch cubes and transfer to medium bowl. Add remaining cornstarch and toss gently until well coated.

In large skillet set over medium heat, heat remaining oil. Cook tofu, turning occasionally, for 6 to 8 minutes or until golden brown. Add maple syrup mixture and mix well. Stir in prunes.

Divide rice among 4 bowls. Arrange tofu and sauce on top, sprinkle with green onions, sesame seeds and remaining chili flakes. Serve with lime wedges.

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