Tofu with honey caramel and dijon (served on a creamy soup)

Cut the tofu block into cubes. Toss in a bowl with the cornstarch.

Heat oil in a non-stick skillet and add the tofu cubes. Cook over medium heat for 12–15 minutes, stirring, or until the pieces are well browned.

In a separate bowl, mix the remaining sauce ingredients together.

Add the sauce to the golden tofu. Stir over low heat for 2 to 4 minutes.

When ready, spoon over your favourite vegetable velouté! We chose our edamame, celery, and broccoli cream soup with coconut milk.

At serving time, top with sour cream and fresh herbs. (Optional)