Ingredients:

  • 14 oz extra-firm tofu
  • 1 tsp cornstarch
  • 2 tbsp liquid aminos
  • 1 tbsp maple syrup
  • 1 tsp liquid smoke
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1 tbsp tomato paste

Instructions:

  1. Press the 14 oz block of extra-firm tofu for at least 10 minutes to remove excess moisture for a chewier texture.
  2. Using a wide Y-peeler, shave the tofu block into long, thin, translucent ribbons. Place ribbons in a large mixing bowl.
  3. In a separate small bowl, whisk together the liquid aminos, maple syrup, liquid smoke, smoked paprika, garlic powder, onion powder, black pepper, and tomato paste until smooth.
  4. Pour the marinade over the tofu ribbons and gently toss, optionally adding 1 tsp of cornstarch for better adhesion, until every ribbon is coated in a deep sunset-orange color.
  5. Heat a non-stick skillet over medium-high heat. Working in batches to prevent steaming, sauté the tofu ribbons for 3–5 minutes until the edges are caramelized and slightly crisp.