1 package tofu (regular, firm, or extra firm)
2 T cornstarch
3/8 cup sugar
1 - 2 clove(s) garlic, pressed
2 T water
1/4 cup soy sauce
2 T white vinegar
2 T white wine
1 cup vegetable stock
3 scallions, sliced
1 T minced ginger
6 - 8 dried chili peppers (remove seeds for a mild sauce)
1/2 lb. broccoli, cooked
oil for frying
Drain and press tofu. Cut it into cubes and deep fry until it's golden brown (about 5-6 minutes). I use corn oil in a Fry Daddy, but you can also do it in a few inches of oil heated to 350 degrees in a frying pan. Be careful not to cook it for too long, or else it will be tough. I rinse mine with hot water and drain it on paper towels to cut down on the fat content.
In a small bowl, whisk together the cornstarch, sugar, garlic, water, soy sauce, vinegar, white wine, and veggie stock. Set it aside.
Add a bit of oil (vegetable, canola, or corn) to a wok and heat over medium-high heat. Add the scallions, ginger, and peppers. Saute for a minute or so, then give the sauce a good stir and add it to the wok. Cook it until the the sauce becomes thick and clear, then add the tofu and broccoli and cook until it's heated through.
I like to serve this over brown rice. If you prefer crispy tofu, you can dip it in egg or egg substitute, then coat it with cornstarch before frying.
Labels: food, recipes, vegan, vegetarian