This is a new recipe from Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday by Lauren Ulm. Her stuff is amazing! As usual though I do try and lower the fat where I can. I only filled the 1/4 of oil up half way and it worked well. Another time I tried just a quick spray of cooking spray to greatly reduce the oil used but it was not at good as the oil but if you are on a low fat diet you would never know.
My entire family loved this dish and that is so rare since they are so darn picky. My teen daughter wanted seconds and then was disappointed there was not enough for 3rds. I would change one thing about it and not fry the tofu in oil but in non fat spray to lower the fat and calories but other than that is is amazing. I doubled the recipe for my family of 4 and it was enough but I did cook a serving size of 6 for the rice and 3 heads of broccoli. Adjust per your family size or leftover needs.
I did find it a very messy meal to make because the corn starch balls up on the tofu and comes out in clumps. I tried it without the corn starch and it is definitely not as good so it is worth the hard work. Everything else is very easy though. FYI Tamari is a soy sauce made without using wheat but is you do not have a gluten sensitivity feel free to use regular soy sauce it will not change the taste.
Did You Know!?
- Tofu is also very low in sodium, making it a perfect food for people on sodium-restricted diets.
- The magnesium in Brown Rice has been shown to for reducing the severity of asthma, help to lower high blood pressure, reduce the frequency of migraine headaches, and reduce the risk of heart attack and stroke.
- Click here to read more food facts
Crispy Sweet and Sour Tofu
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 (I used half that amount-another time I used just a little cooking spray but oil works best)
Sesame Seeds for garnish
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
Brown rice cooked
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.
Drain tofu from oil (in the sink like you’d drain pasta, being very careful), and place tofu in a large bowl. Pour sauce on top and gently toss to completely coat. Sauce should be thick and sticky – it shouldn’t pool at the bottom of the bowl.
Top with sesame seeds and serve immediately. Serve over a bed of brown rice and steamed broccoli.