INGREDIENTS Maple Soy Pan Roasted Tofu 1 cup maple syrup 1â4 cup reduced sodium soy sauce 1 cloves garlic, 1/2 Tablespoon fresh grated ginger Pinch of paprika1/2 box firm tofu, cut into 2 inch slices oil for broiler pan Cauliflower 1 Tablespoons fresh grated ginger 1â4 cup vegetable broth 1â4 head cauliflower, chopped Kosher salt and black pepper, to taste rice noodles 1/2 cup vegetable broth 4 oz thick rice noodles | NUTRIENTS Spinach Ricotta Rice Bake Calories: 192 kcal Protein: 11 g Fat: 12 g Sugar: 0.3 g | |
Maple Soy Pan Roasted Tofu
Pre-heat broiler. Whisk syrup, soy sauce, garlic, ginger, and paprike in a small sauce pot. Bring to a simmer over medium heat for 5-7 minutes until the sauce is think like syrup again. Set aside to cool. Arrange tofu on an oiled aluminum foil sheet placed on top of broiler pan. Place 5 inches from flame and broil for 6 minutes, turning once. Remove tofu from broiler and serve with covering with liquid glaze.
Cauliflower
Simmer ginger, broth, and cauliflower in a covered saucepan over low heat for 3-4 minutes. Salt and pepper to taste.
Rice Noodles
Bring 1 cup brother to a boil in a small pot. Drop in noodles, cover and let site for 5 minutes. Drain and toss with a spoonful or two of leftover glaze from the boiler pan.