A vegan spicy Asian dish that tastes like going out to a restaurant!
|Prep Time||10 minutes|
|Cook Time||9 minutes|
- 14-16 oz firm or extra firm organic tofu
- 1 Tbs peanut oil
- Several large garlic cloves sliced
- piece Largeof ginger root sliced
- 2-3 Tbs Diagonally sliced green onions for garnish
- Sauce Ingredients:
- 3 Tbs soy sauce
- 3 Tbs rice vinegar not seasoned rice vinegar
- 2 Tbs smooth natural organic peanut butter
- 1 Tbs honey
- 2 Tbs vegetable broth
- 1 Tbs Sriracha rooster Sauce more or less to taste
- Drain the tofu well in a colander placed in the sink. Then put tofu pieces between a double layer of paper towels and press down with your hand so the liquid in the tofu is absorbed by the towel. (you can do this several times if you need to) Cut tofu into lengthwise strips about 1 inch wide.
- Whisk together the soy sauce, rice vinegar, peanut butter, honey, stock, and then add the Sriracha Sauce. Cut the pieces of garlic and ginger, and diagonally slice green onions.
- Heat the dry wok (or heavy pan) over high heat for one minute. Then add the peanut oil and heat about 30 seconds more. Add the sliced pieces of ginger and garlic and cook just until they are fragrant (about 30 seconds); then remove and discard. (I grated the ginger and left 1/4 of it in the oil to fry the tofu in) Add tofu pieces, lower heat to medium high and cook, turning often, until the tofu is nicely browned on both sides, about 7-8 minutes.
- When all the tofu pieces are browned, add the sauce, turn heat to low, and cook just until the sauce thickens slightly and coats the tofu. (Dont cook too long or the sauce will get too thick and won't pour over the tofu pieces.) Remove pan from the heat, transfer tofu pieces to a plate and pour sauce over and garnish with green onion slices. Serve hot.