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

Cut the tofu block into cubes. Mix 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 bowl, mix the remaining ingredients.

Add the mixture to the tofu once golden. Mix over low heat for 2 to 4 minutes.

When ready, place on your velvety vegetables preferred ! Nous, on a choisi notre cream edamame, celery and broccoli to the coconut milk.

To serve, add the sour cream and herbes fresh. (Optional)