oil for frying tofu or a couple tbsp's of vegan butter to pan fry tofu
1tbspsesame oil
1/2tspginger, ground
1tbspsoy sauce
1tbsprice vinegar
1tbspchili garlic sauce
1tbspLakanto Syrup, maple flavored
1stalkgreen onions, 14g
1/4cpeanuts
Instructions
Press Tofu (At Least30 Minutes Prior to Prep)
Some people use an actual tofu press. I DIY it -> Grap a clean kitchen towel & paper towel. Pictures will help greatly with the next couple steps. Lay the paper towel on the kitchen towel.
Open tofu container. Rinse tofu. Place tofu on one end of the paper towel and fold over then fold over the kitchen towel.
Next I find a few heavy items that I can balance on this small rectangular towel. We want to create a pressure so the water from within the tofu presses out without smooshing the tofu to pieces. For me, I like placing a small cutting board on top then balancing a heavy pan & pot. Press for at least 30 minutes...longer is better.
Remove from towel & paper towel. Cut in to cubes.
Oil Fry or Pan Fry Tofu
If you are oil frying, start to get your oil hot (350 degrees) about 10 minutes before your tofu should be done pressing.
In a bowl add the cornstarch & water. Mix. Add the tofu cubes & shake around to coat all the pieces. Let sit for a couple minutes.
Oil Fry for 5 minutes, let drain on paper towel -OR- Pan fry in pan over medium/high heat with 2tbsp vegan butter until golden brown on each side. Set Aside.
Sauce & Finish
Add all the rest of the ingredients (not the tofu) to a pan over medium/high heat starting with the sesame oil. Mix well. Immediately turn down to medium. Add tofu & mix until all tofu pieces are coated. Sprinkle with peanuts. Serve warm.
Notes
1 Serving(minus oil/butter used for tofu): Calories 349.8 | Fat 23.5 | Net Carb 8 | Protein 25.4