Saturday, 17 August 2013

Salt and Pepper Tofu

This is so delicious. If you want a simple but still delicious recipe just skip the sauté step.
Recipe from Veggie Belly. If you skip the saute steo you can serve with vegan aioli sauce.

Salt and Pepper Tofu
Serves 2 as an entree or about 4 as an appetizer
Calories per serve: 46 (appetizer)


For the sauté
1/2 tablespoon oil
2 medium leeks, white part only, washed and grit removed (1 cup when chopped)
1 celery rib (1/2 cup when chopped)
1 small green pepper (1/2 cup when chopped)
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1 tablespoon light soy sauce
1/2 teaspoon brown sugar

For the tofu
1 block (14 oz when drained) extra firm tofu
4 tablespoons corn starch
1/2 teaspoon or to taste freshly cracked black pepper

Vegetable or canola oil for frying


Chop the leeks, celery and green pepper into a fine dice.
Heat oil in a wok on medium-high heat.
Add chopped leeks, celery, and green pepper.
Sauté on high heat for about 2 minutes.
Add ginger and garlic.
Cook another 1-2 minutes.
Add soy sauce and brown sugar and cook 30 seconds.
Set this mixture aside.

Pat dry the drained tofu and cut into 1 inch cubes.
Place the tofu cubes in a large bowl.
Add corn starch, salt and pepper and gently toss till the tofu pieces are very well coated.

In a skillet, pour oil so that it comes up 1/2 inch.
Heat the oil. Make sure oil is hot.
Add tofu cubes a few at a time.
If you fry too many in one go they won’t crisp up.
Fry the tofu pieces, flipping them around, so that all sides are golden brown.
Drain onto a few layers of paper towels.

Heat up the leek mixture.
Add the fried tofu cubes to this and toss well.
Serve vegan Chinese salt and pepper tofu with your favorite chili sauce and garnish with celery leaves or green onions.

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