Most of the time when I tell a non-vegan that I don't eat animal products they ask, "What do you eat?" Well...follow me on this food adventure as I unveil that mystery.
This week:
Vegan Yum Yum's Broccoli Almond Sweet & Sour Tofu
Steam some broccoli while you prepare the tofu.
(Taken directly from Vegan Yum Yum)
Slice the tofu into triangles or small cubes. Smaller = better for this recipe, since smaller pieces won’t have a tendency to break when you toss them, and they have a bigger surface area to volume ratio (read: they’ll be crispier).
*Toss tofu with the egg replacer/water mixture until coated. Then toss in cornstarch until each piece is coated and dry, adding more cornstarch if needed.
Heat oil in a large non-stick skillet or wok.
While oil is heating, mix sauce ingredients except for the cornstarch/water into a small sauce pan and whisk over medium heat until sugar and salt is dissolved. Add cornstarch mixture and whisk until the sauce thickens. If you leave the sauce unattended now it will thicken and burn, so keep an eye on it. When thick, turn off heat and set aside.
Place tofu in the hot oil, being careful not to burn yourself. You don’t want the tofu to be crowded or the pieces will stick to each other, so fry it in batches if needed. Fry for 3-5 minutes until golden on the bottom, then gently turn and brown the other side.
When the tofu is almost done frying, dump 1/4 – 1/2 cup sliced almonds on top so they fall into the oil. As SOON as they start to turn color, take it off the heat and drain the oil. In my experience, almonds taste burnt before they look burnt, so don’t let them sit in the oil forever.
Transfer the tofu and almonds into a large bowl and add the steamed broccoli. Toss with the sweet and sour sauce and serve over rice.
This recipe is even good for leftovers. It's not as crispy but the tofu has been marinating in the sauce longer. It's Vegan Yum Yum indeed!
So back to the original question: "What do you eat?" Now you know!
*Ener-G Egg Replacer is an easy egg substitute when you need a binding agent for baking or cooking. You can find it in the gluten free section of Whole Foods. Read more about it here: Ener-G Egg Replacer
This recipe is soooo yummy!! It's totally better than Chinese take out. I'd consider this on the vegan comfort food list since the tofu is fried. You could probably make it with steamed tofu but we all know everything tastes better fried!
I got this recipe from my favorite blog, iphone app, & cookbook: Vegan Yum Yum
Cooked rice 2 cups
Broccoli 1 cup
1 Tub Extra Firm Tofu, pressed
2 tsp Ener-g Egg Replacer + 4 tsp water, mixed
1/4 Cup Cornstarch
1/4 Cup Peanut or Canola Oil
Sauce
3 1/2 Tbs Seasoned Rice Vinegar (you can eyeball the 1/2 Tbs)
1/4 Cup Water
2 Tbs + 2 tsp Sugar
1 Tbs Tamari
1 Tbs Ketchup
1 tsp Molasses
1/4 tsp Ginger Powder
1/2 tsp Salt
1 1/2 Tbs Cornstarch + 2 Tbs water
1 Tub Extra Firm Tofu, pressed
2 tsp Ener-g Egg Replacer + 4 tsp water, mixed
1/4 Cup Cornstarch
1/4 Cup Peanut or Canola Oil
Sauce
3 1/2 Tbs Seasoned Rice Vinegar (you can eyeball the 1/2 Tbs)
1/4 Cup Water
2 Tbs + 2 tsp Sugar
1 Tbs Tamari
1 Tbs Ketchup
1 tsp Molasses
1/4 tsp Ginger Powder
1/2 tsp Salt
1 1/2 Tbs Cornstarch + 2 Tbs water
If you don't have cooked rice on hand, definitely get that started. The rest of this recipe basically takes about 30 minutes so time your rice & cooking accordingly.
Steam some broccoli while you prepare the tofu.
(Taken directly from Vegan Yum Yum)
Slice the tofu into triangles or small cubes. Smaller = better for this recipe, since smaller pieces won’t have a tendency to break when you toss them, and they have a bigger surface area to volume ratio (read: they’ll be crispier).
*Toss tofu with the egg replacer/water mixture until coated. Then toss in cornstarch until each piece is coated and dry, adding more cornstarch if needed.
Heat oil in a large non-stick skillet or wok.
While oil is heating, mix sauce ingredients except for the cornstarch/water into a small sauce pan and whisk over medium heat until sugar and salt is dissolved. Add cornstarch mixture and whisk until the sauce thickens. If you leave the sauce unattended now it will thicken and burn, so keep an eye on it. When thick, turn off heat and set aside.
Place tofu in the hot oil, being careful not to burn yourself. You don’t want the tofu to be crowded or the pieces will stick to each other, so fry it in batches if needed. Fry for 3-5 minutes until golden on the bottom, then gently turn and brown the other side.
When the tofu is almost done frying, dump 1/4 – 1/2 cup sliced almonds on top so they fall into the oil. As SOON as they start to turn color, take it off the heat and drain the oil. In my experience, almonds taste burnt before they look burnt, so don’t let them sit in the oil forever.
Transfer the tofu and almonds into a large bowl and add the steamed broccoli. Toss with the sweet and sour sauce and serve over rice.
This recipe is even good for leftovers. It's not as crispy but the tofu has been marinating in the sauce longer. It's Vegan Yum Yum indeed!
So back to the original question: "What do you eat?" Now you know!
*Ener-G Egg Replacer is an easy egg substitute when you need a binding agent for baking or cooking. You can find it in the gluten free section of Whole Foods. Read more about it here: Ener-G Egg Replacer
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