Monday, December 15, 2014


This recipe is SO GOOD!!!

  • 1¾ pounds firm organic tofu
  • 1 tablespoon extra virgin olive oil
  • cornstarch to dust the tofu
  • 3 tbsp vegan butter
  • 3 tbsp vegetable broth
  • 12 small shallots (12 ounces) thinly sliced
  • 1 tsp crushed red pepper
  • 1 garlic clove, crushed
  • 3 tbsp chopped fresh ginger
  • 6 tbsp soy sauce (you can combine sweet & light or just go for the traditional)
  • 1/2 tsp sesame oil
  • 2 tbsp maple syrup
  • Fresh ground black pepper
  • green onion, sliced
  1. Heat the olive oil in a large non-stick pan. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in some cornstarch and shake off excess, then add to the hot oil. Saute them in batches until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.
  2. Remove the oil from pan and melt the butter and 3 tablespoons vegetable broth. Add the shallots, chiles, garlic and ginger. Saute on low to medium heat for about 10 minutes, stirring occasionally until the ingredients are soft. Next, add the soy sauce, sesame oil, syrup and fresh ground black pepper and stir.
  3. Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions.
  4. I served it with rice noodles and stir fried veggys.

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