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Crispy Asian Tofu with Brown Rice

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Servings: 4
Ingredients Method

Ingredients
  

Main
  • 1 3/4 pounds firm organic tofu
  • 1 tablespoon extra virgin olive oil
  • cornstarch to dust the tofu
  • 3 tbsp vegan butter butter
  • 3 tbsp vegetable broth
  • 12 small shallots (12 ounces) thinly sliced
  • 8 red chili (fairly mild ones) thinly sliced
  • 12 garlic cloves, crushed
  • 3 tbsp chopped fresh ginger
  • 6 tbsp soy sauce (you can combine sweet & light or just go for the traditional)
  • 4 tsp dark soy sauce (if you don't have dark soy just go for the traditional)
  • 2 tbsp vegan sugar
  • Fresh ground black pepper
  • 16 small and thin green onion, cut into 1 1/3 inch segments

Method
 

Steps
  1. Heat the olive oil in a large non-stick eco pan. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in some cornstarch and shake off excess, then add to the hot oil. Saute them in batches until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.
  2. Remove the oil from pan and melt the butter and 3 tablespoons vegetable broth. Add the shallots, chiles, garlic and ginger. Saute on low to medium heat for about 10 minutes, stirring occasionally until the ingredients are soft. Next, add the soy sauces, sugar and fresh ground black pepper and stir.
  3. Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions. Serve hot with steamed rice.