Ingredients Servings: 3 - 4
Stir-Fry
- 2 tbsp olive oil
- 2 tbsp low sodium soy sauce or tamari
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 to 2 cups sliced mushrooms
- 1 bell pepper, sliced in larger chunks
- 1 inch piece of ginger, grated
- 3 cloves of garlic, minced
- 1 small yellow onion, diced
- 1 large shallot, sliced lengthwise
- 3 green onions, sliced (leave some for toppings)
- 2 tsp garlic chili oil
Crispy Tofu
- 12oz extra firm tofu
- 1 cup flour
- 1 cup water
- 2 tsp baking powder
- 1/4 tsp salt & pepper
- 3/4 planko bread crumbs
- oil for frying
Sweet & Sour Sauce
- 3 tbsp low sodium soy sauce or tamari (more or less for taste)
- 2 tbsp maple syrup or agave
- 1 1/2 tbsp rice vinegar vinegar
- 1 1/2 tbsp tomato paste
- 2 tbsp sriracha (more or less to taste)
- 2 tsp corn starch
- 1/3 cup water
- 1 tsp garlic powder
Sides & Toppings to serve with
- Basmati Rice (cooked)
- scallions
- sesame seeds
Instructions
Crispy Tofu
Press tofu, if you don't have a tofu press, line a plate with paper towels then place tofu on top and cover with more paper towels then place a weighted down plate on top. Press for at least 1 hour.
While your tofu is being pressed prepare your dipping station. Prepare 1 bowl with the batter, whisk all batter ingredients together in a medium size bowl. Then in another medium size bowl add the planko bread crumbs. This will be your dipping station.
Once the tofu has been pressed, cut the tofu in desired shape and size.
Next dip each piece of tofu in the batter and then cover in breadcrumbs. Place on a baking trey with foil, repeat until all tofu is coated.
Next heat a good amount of oil in a high sided pan on high heat. Make sure there is enough to cover the tofu. Once the oil is hot, add some of the tofu, take care to not overcrowd the pot. Cook tofu until all sides are crispy and golden brown. Once cooked, remove and place on paper towels to drain and cool. Repeat until all tofu is done.
Sweet & Sour Sauce
Combine all the sauce ingredients together in a small pot on medium heat and whisk for about 3-5 minutes or until it has thickened. Adjust to taste, if you like it more spicy add sriracha or a little more sweet add more maple syrup or agave. Set aside for later.
Stir-Fry
In a medium size pan, heat up some oil. Once warm add the garlic, ginger, onion, scallions and shallot. Sauté for a 5 minutes, until the onions become a little translucent, crisp and fragrant.
Next add the mushrooms with a splash of soy sauce and sauté for another few minutes. Then add the bell peppers, broccoli and cauliflower and continue to sauté for another 5-7 minutes, adding a little more soy sauce if needed, i like to sprinkle a little garlic chili oil.
Now add the crispy tofu and sauce, tossing together and cook for a few more minutes or until warm.
Once warm, remove from heat and serve on top of basmati rice and sprinkle with some scallions and sesame seeds. Enjoy!
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