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I wish I could take credit for this recipe because it's so good, but alas the credit goes to another vegweb member (ast least the pictures mine!)


  • 1 box of firm tofu
  • egg substitute for 1 egg
  • 3/4 cup cornstarch
  • vegetable oil for frying
  • 3 chopped green onions
  • 1 Tablespoon minced ginger
  • 1 Tablespoon minced garlic
  • 2/3 cup vegetable stock
  • 2 Tablespoons soy sauce
  • 4 Tablespoons sugar
  • red pepper to taste
  • 1 Tablespoon sherry (optional)
  • 1 Tablespoon white vinegar
  • steamed broccoli


  • Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
  • Heat oil in pan and fry tofu pieces until golden. Drain oil.
  • Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
  • Serve immediately with steamed broccoli over your choice of rice.

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