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Crispy Tofu in a Sweet and Sour Sauce

Reprinted with permission from Earthy Vegan Eats by Maria Gureeva, Page Street Publishing, Co. 2021. Photo credit: Maria Gureeva.

Servings 2

Ingredients

  • 1 block extra firm tofu pressed if necessary and cut into triangles
  • 2 tsp sesame oil
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 1 piece ginger grated
  • 1 medium carrot peeled and chopped into matchsticks
  • 3 tbsp tamari
  • 2 tbsp maple syrup
  • 2 tbsp rice vinegar
  • Juice of ½ lemon
  • 1 tbsp tomato paste
  • 1 tbsp cornstarch
  • 2 tbsp sesame seeds
  • Chopped scallions

Instructions

  1. Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper. Arrange the tofu triangles on the lined baking sheet and bake for 12 to 15 minutes, until a light brown color.

  2. Meanwhile, heat the sesame oil in a nonstick frying pan over medium-high heat. Add the onion, garlic, ginger and carrot, sautéing for 4 to5 minutes, until the vegetables soften and the onion is translucent.

  3. Make the sauce by stirring together the tamari, maple syrup, rice vinegar, lemon juice and tomato paste. In a separate bowl, whisk together ¼ cup (60 ml) of water and the cornstarch.

  4. When the tofu is ready, pan fry it for 5 minutes, rotating each triangle frequently. Pour the sauce into the frying pan and stir well to coat all the tofu cubes. Allow to simmer lightly for 2 to 3 minutes, then pour in the cornstarch slurry and continue to stir until the sauce thickens.

  5. During the last minute of cooking, stir in the sesame seeds, garnish with scallions and serve with a side of your choice.

Recipe Notes

It’s important to get as much water as possible out of the tofu. Depending on the brand you use, pressing may be necessary.You can also freeze it overnight to get a firmer and chewier texture.