I found a new way how to make tofu and it is a game changer! Freeze the tofu, let it thaw, freeze it again, and then thaw it out the day you plan to eat it
Ingredients:
Extra firm tofu
Cornstarch
Spices like garlic powder, salt, and pepper
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For the sauce:
2 tablespoons of soy sauce
1 teaspoon of sesame oil
2 tablespoons of hoisin
1 tablespoon of coconut or brown sugar
2 teaspoons of rice vinegar
2 cloves of garlic
1 inch of fresh ginger
1 teaspoon of cornstarch to thicken the sauce
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For the tofu:
Squeeze out the water from the tofu. Once dry, rip or cut into small pieces and put into a large bowl or plate. In a medium bowl, mix 2-3 tablespoons of cornstarch and any spices you want and then coat the tofu pieces evenly with the cornstarch mixture.
Heat up some oil in a pan and fry the tofu pieces until they are golden brown. Set them aside
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Boil the water for your noodles or rice. In that same pan that the tofu was fried in, add any veggies you want, I used broccoli. Add half the sauce and then your tofu to the pan. Turn up the heat to bring to a boil then immediately turn it back down to medium/low.
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Once noodles are finished, add to pan with tofu and veggies or plate them and place tofu and veggies on top.
*potstickers are from Trader Joe’s which I just baked in the oven*
![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
