- Cooking Time:
- Preparation Time:
- 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.
NotesI 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!)
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