I don’t make this dish very often, but when I do I completely enjoy it. For this dish, I always drain and press my tofu the night before, freeze it, bake it, and then fry it. That’s not hard at all, but it can be time consuming. It definitely has a more ” meaty ” texture and is not so mushy if you take the time to prepare it that way, though. Hope you enjoy as much as I do.
- 1 lb box of firm to extra firm tofu, pressed and drained, cut into bite sized triangles or squares
- egg replacer equivalent to 2 eggs
- 1/2 cup or more of cornstarch or flour, for batter
- vegetable oil (for frying)
- 3 TBSP oil
- 3 chopped scallions
- 1 TBSP minced ginger
- 1 TBSP minced garlic
- 2/3 cup vegetable broth
- 2 TBSP soy sauce
- 4 TBSP sugar
- 1 tsp. red pepper flakes (or to taste)
- 1 TBSP cornstarch, for sauce
- 2 TBSP water
- 1 TBSP red cooking wine
- 1 TBSP white vinegar
- cooked white rice for serving
- 1 cup broccoli, baked or steamed
To make :
Prepare your tofu, if you froze it, thaw it out by baking it for about 20 minutes.
Prepare the batter, if using, by mixing egg replacer, equivalent to 2 eggs, and water. *If not using the batter, just simply fry the tofu now and skip the next step.*
Coat your tofu pieces in the egg replacer mixture, and roll in cornstarch or flour.
Fry in oil until golden brown, drain and set aside while you prepare the sauce.
Heat 3 Tbs oil in pan on medium heat and add scallions, ginger and garlic, cook for about 2 minutes.
Add vegetable broth, soy sauce, sugar, red pepper flakes and vinegar.
Mix 2 TBSP of water and 1 TBSP cornstarch and pour into sauce, whisk well. Cook until the sauce thickens, then
add fried tofu and steamed or baked broccoli and mix well to coat.
Serve over rice and enjoy.