Makes about 4 servings
1 pound extra firm tofu
3 tablespoons corn starch
4 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
1⁄4 cup Baird Farm amber maple syrup
3 tablespoons lemon juice
1⁄4 cup vegetable or chicken broth
1⁄2 teaspoon kosher salt
1 teaspoon ground ginger
1 can/1 1⁄2 cups cooked chickpeas, rinsed and drained 2 tablespoons chopped fresh parsley
Grain of choice for serving
Drain the water from the tofu and cut into bite sized cubes. Place the cubed tofu on a clean kitchen towel and use the towel to press gently on the tofu to remove some of the water. Put the tofu in a small bowl with 2 tablespoons of the corn starch and 1⁄2 teaspoon of the salt. Toss to coat well.
In a nonstick skillet, add 2 tablespoons of the olive oil and heat over medium low heat. When hot, add the tofu cubes and cook until golden brown on the bottom, about 3 minutes. Rotate the cubes and keep cooking until golden on 2-3 sides. They don’t have to be perfect. When done, remove from the heat and set aside.
Add the remaining oil to the skillet along with the onion. Cook the onion for about 5 minutes over medium heat, then add the garlic and cook for another minute. While that cooks, whisk together the maple syrup, lemon juice, broth, 1⁄2 teaspoon of salt, ginger, and remaining tablespoon of cornstarch until combined. Now add this to the pan along with the chickpeas.
Cook the chickpeas and sauce for 3-4 minutes until the sauce thickens. Then stir in the tofu and parsley and cook for another couple of minutes until the tofu is warmed through. Serve over the grain of your choice, such as quinoa, rice, or barley.