Margarita's International Recipes
Crispy Tofu with Garlic Sauce
It's remarkably difficult to find Hongkonese vegan recipes, so I made this one simply because I found it. Only after I served it to my vegan daughter, she told me she is not a fan of soy sauce, so she wasn't very impressed with this dish (plus she finds tofu bland). Live and learn.
Crispy Tofu with Garlic Sauce
Ingredients
- 1 pckg extra-firm tofu
- salt to taste
For the sauce
- 1/4 cup water
- 2 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1 tsp cornstarch
- 2 tsp vegetable oil
- 4 cloves garlic, minced
- 1 green onion, thinly sliced
Directions
Preheat oven to 400°F and prepare a baking sheet.
Press tofu to remove water. Cut into 1/2" cubes. Season with salt. Bake for about 30'.
Meanwhile, make the sauce. Place the water, soy sauce, sugar and cornstarch in a medium bowl and whisk until the latter two are dissolved. Set aside.
In a small cooking pot, heat the oil over medium heat. Add the garlic and green onion and stir fry for 20 seconds. Add the soy sauce mixture to the pot and cook, stirring constantly, for 10 more seconds. Turn off heat and quickly transfer into a serving bowl.
Adapted from Maggie's recipe at Omnivore's Cookbook.
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