This sweet-and-tangy tofu from the Vegan Asian: A Cookbook is scrumptious served with steamed rice, skinny rice noodles, or stuffed inside steamed buns.
What you want:
What you do:
- In a small bowl, mix hoisin, sugar, soy sauce, garlic, ginger, wine, Chinese language five-spice, and sriracha. Put aside.
- In a big, nonstick skillet over medium-high warmth, heat oil. As soon as sizzling, add tofu slabs. Pan-fry till frivolously browned, about 4 minutes either side. Take away tofu from pan and let cool 5 minutes earlier than slicing every slab into 1-inch-thick strips.
- In identical pan, over medium warmth, add ready sauce and stir properly till sugar dissolves. Enhance warmth to medium-high and convey sauce to a boil. As soon as boiling, decrease warmth to medium. Stir to stop sugar from sticking to pan and burning. Add sliced tofu, and gently toss with sauce. Cook dinner 8 minutes, improve warmth to excessive, and prepare dinner 2 minutes extra, or till sauce thickens. Flip off warmth.
- Garnish tofu with sesame seeds and scallions and serve heat.
For extra plant-based recipes like this, learn:
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