16 ounces firm tofu, cubed
1 cup unsweetened soy milk or almond milk
1 cup panko bread crumbs (use homemade gluten-free or store bought gluten-free crumbs for GF version)
½ cup whole-wheat (or regular flour- use gluten-free flour for GF version)
1/2 cup honey, or more, to taste - Order My Dad’s Honey Here
4 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon cornstarch
Cooked Rice or Quinoa for serving (I used Planet Rice’s California Blonde rice here)
Sesame seeds, sliced scallions, for garnish (optional)
Preheat oven to 400 degrees F.
Place the milk, breadcrumbs and flour in separate shallow bowls.
One at a time, dip a cube of tofu into the flour, then milk, and then the panko breadcrumbs.
Place in a single layer on a baking sheet and cook for 15 minutes until golden brown. Flip, then cook another 10-15 minutes until golden. Remove from oven.
While the tofu is cooking, combine honey, garlic and soy sauce in a medium saucepan. In a separate bowl, combine the cornstarch and 1/4 cup water, making sure the cornstarch is completely dissolved.
Add the cornstarch mixture into the honey saucepan and heat the sauce over medium heat, stirring often, until thickened about 2-3 minutes.
Place the honey mixture in a large bowl and gently toss with cooked tofu pieces
Serve immediately over cooked rice or quinoa, drizzling on any remaining sauce.
Garnish, if desired, with sesame seeds and sliced scallions.
Recipe & Photo from: Delish Knowledge