I love making plant-based swaps wherever I can – and this general tao tofu is super flavourful and a much healthier spin on Chinese food takeout!
Check out the recipe below
Serves: 2
INGREDIENTS
Tofu
1 block of firm tofu
1/4 cup Tamari or soy sauce
1/2-1 Tbsp sriracha or chilli garlic sauce
1 tsp toasted sesame oil
1 Tbsp honey or maple syrup
2-4 Tbsp of arrowroot flour or cornstarch
Sauce
1/4 cup Tamari or soy sauce
1 tbsp sesame oil
1 garlic clove, minced (or sub for 1 tsp garlic powder)
1 tbsp ginger, minced (or sub for 1 tsp ginger powder)
1 Tbsp rice vinegar
1/4 cup honey or maple syrup (to taste)
1 tsp sesame seeds
Optional add ins: sesame seeds, green onions, brown rice
WHAT TO DO
1. Wrap tofu in a paper towel and set something heavy – like a pot – on top of it. Let it sit like that for about 10-15 minutes.
2. While tofu is sitting, make the stir-fry sauce by combining all ingredients in a bowl. Mix until incorporated. If using honey, honey will mix into sauce once it is heated up.
3. Add tofu ingredients – tamari, sriracha, sesame oil and honey to a small bowl, and mix to incorporate. Add tofu into the mix and stir to coat tofu. Let sit for 2-3 minutes. In the meantime, heat a skillet or wok over medium heat.
4. Once tofu has absorb some of the sauce, add the starch and mix to evenly coat. Use more if you want more of a “breaded” layer to the tofu – I only use 2 Tbsp.
5. Add 2 Tbsp of neutral oil to the pan. Let warm for a couple seconds and then add tofu into the skillet. Cook tofu on all sides, until nice and light brown – about 1 minute per side.
6. Remove tofu from the pan once evenly browned. Add mixed sauce ingredients in to the pan, and let reduce for about 1 minute. Add tofu back into the pan and evenly coat with the sauce. The starch on the tofu will help the sauce thicken up.
7. Cook for another 1-2 minutes, until sauce has thickened to your liking. Remove from the pan and top with sesame seeds and green onions (optional).
8. Service with rice or any veggies of your choosing!
Enjoy
Xo
A