There is definitely a method to this recipe and I learned that there are easier ways to make this dish than what the original recipe instructs. I also doubled the sauce recipe because I tend to wish I had done that with other sauces from this cookbook (Vegan Yum Yum). I’m glad I did because not only is the sauce delicious, it was made the tofu gooey with yumminess.
INGREDIENTS:
1 14-oz package extra firm tofu, drained
2 tsp egg replacer, plus 4 teaspoons water, mixed (I had to make a little more)
1/4 C cornstarch (Again, I needed a tad more)
1/4 C canola oil
1/2 C sliced almonds
1-2 cups steamed broccoli (I used 2 heads of broccoli)
Sesame seeds for garnish (optional)
Sweet and Sour Sauce: (recipe below is doubled)
6-1/2 Tbs seasoned rice vinegar
1/2 C plus 2 Tbs water (I left this out for a thicker sauce)
4 Tbs plus 4 tsp sugar
4 Tbs tamari
4 tsp ketchup
2 tsp molasses
1/2 tsp ginger powder
1 tsp salt
1-1/2 Tbs cornstarch, plus 2 Tbs water, mixed (I didn’t double this–didn’t need to)
DIRECTIONS:
Slice the tofu into triangles or cubes. Toss the tofu with the end replacer/water mixture until coated . I would use a large ziploc bag–much easier than a bowl. Then toss in cornstarch. Again, I recommend using a ziplock bag for this and coat each piece thoroughly.
I would then make the sauce. You can also make it while frying the tofu, but I found it hard to do both at the same time. To make the sauce: In a small saucepan, mix rice vinegar, water (if using), sugar, tamari, ketchup, molasses, ginger powder, and salt and whisk over medium heat until the sugar and salt is dissolved. Add the cornstarch/water mixture and whisk until the sauce thickens.
Place the tofu in the hot oil—you can do all at once, or in batches. I transferred pieces to a plate lined with paper towels. Fry for 3-5 minutes on each side until golden brown. Add the almonds right before removing the tofu. (I did this after I drained the oil first). I then combined the tofu, sauce, and almonds in a large bowl and stirred to thoroughly coat the tofu. I served over rice and the steamed broccoli and topped with toasted sesame seeds.
Recipe source: Vegan Yum Yum
You are greatly improving our meals. We have been vegetarians for a couple of years now, but we are trying to serve more and more vegan meals at lunch and dinner. I have been so impressed with the quality of your posts! This looks even better than what we could order at a Chinese Restaurant…and healthier too!
Thanks, Monet! I’m learning as I go along and I’m fortunate to have two willing guinea pigs here at home who are up for anything when it comes to food. I wish I could take credit for this particular sauce because it truly does taste authentic (or at least what I consider authentic from my favorite Asian restaurant) 🙂
Your recipes always look fantastic and I really want to try making the Pumpkin Cake recipe!