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December 30, 2008

Broccoli-Almond Sweet and Sour Tofu

Turn crispy sweet and sour tofu into a meal

Lauren Ulm

Serves 2

Sauce
3 1/2 tablespoons seasoned rice vinegar
1/4 cup water
2 tablespoons plus 2 teaspoons sugar
1 tablespoon tamari
1 tablespoon ketchup
1 teaspoon molasses
1/4 teaspoon ginger powder
1/2 teaspoon salt
1 1/2 tablespoons cornstarch plus 2 tablespoons water

Tofu
1 tub extra-firm tofu, pressed
2 teaspoons Ener-g Egg Replacer plus 4 teaspoons water, mixed
1/4 cup cornstarch
1/4 cup peanut or canola oil
Sesame seeds for garnish

1-2 cups steamed broccoli
1/4 - 1/2 cup sliced almonds
Steamed rice


Slice the tofu into triangles or small cubes. Smaller pieces are better for this recipe.

Toss the tofu with the egg replacer/water mixture until coated. Then toss in the cornstarch until each piece is coated and dry, adding more cornstarch if needed.

Heat the oil in a large non-stick skillet or wok.

While the oil is heating, mix the sauce ingredients, except for the cornstarch/water, into a small sauce pan and whisk over medium heat until the sugar and salt dissolve. Add the cornstarch mixture and whisk until the sauce thickens.

Watch the sauce so it doesn't thicken too much and burn. When the sauce is thick enough to stick to food rather than puddle below it, turn off the heat and set the sauce aside.

Place the tofu in the hot oil, being careful not to burn yourself. Don't crowd the tofu pieces together or they will stick to each other, so fry them in batches if needed. Fry for 3-5 minutes until golden on the bottom, then gently turn and brown the other side.

When the tofu is almost done frying, scatter the sliced almonds on top so they fall into the oil. As soon as the nuts start to turn color, take the pan off the heat and drain the oil in the sink as you'd drain pasta, being very careful. Almonds taste burned before they look burned, so don't let them sit in the oil too long.

Transfer the tofu and almonds to a large bowl and add the steamed broccoli. Toss with the sweet and sour sauce and serve over rice. 

Recipe courtesy of Lauren Ulm, Vegan Yum Yum.

For even more vegetarian recipes, check out VegRecipes.org.

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