Vegan Honey Chili Tofu
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
179 kcal
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Course
Main Course
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Cuisine
Chinese
Vegan Honey Chili Tofu
Description
This vegan dish starts by pressing firm tofu, cutting it into cubes, and marinating with soy sauce, vinegar, and black pepper. The tofu is coated in a mixture of cornstarch and baking powder to help achieve a crispy exterior when fried. The tofu is pan-fried until golden on most edges, then set aside. The sauce is prepared in the same skillet by sautéing ginger, garlic, and green onion before adding spicy sambal oelek, ketchup, soy sauce, vinegar, maple syrup, apple juice, salt, and pepper. A cornstarch slurry is added to thicken the sauce, followed by onions and green bell peppers cooked briefly. The tofu is returned to the pan and tossed with the sauce to coat evenly. The dish is garnished with green onion and sesame seeds for presentation and added flavor.
Ingredients
For the Tofu
- 14 oz firm tofu pressed for 15 minutes, or extra firm tofu
- 1 teaspoon rice vinegar or white vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon black pepper
- 2-3 tablespoons cornstarch or use tapioca starch
- 1/4 teaspoon baking powder
For the Sauce
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 2 tablespoons spring onion use greens for garnish, whites
- 1 tablespoon sambal oelek or sriracha sauce or other Asian chile sauce
- 2 tablespoons ketchup
- 2 tablespoons soy sauce , use tamari for gluten-free
- 2 teaspoons white vinegar
- 2 tablespoons maple syrup
- 3 tablespoons apple juice
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 cup onion cubed
- 1/2 green bell pepper cubed
- 2 teaspoons cornstarch mixed with 3/4 cup water, or use tapioca starch
For Garnish
- green onion and sesame seeds
Instructions
- Press at the tofu if you haven’t already for 15 minutes, then cube it and add to a bowl. Add the soy sauce, vinegar, and black pepper, and toss well. Mix the baking powder into 2 tablespoons of the cornstarch, then sprinkle it all over the tofu and toss well. If the mixture still has a lot of liquid, add more cornstarch, 1 to 2 teaspoons at a time.
- Heat a large skillet over medium high heat, and add a teaspoon of the oil. Once the oil is hot, add the coated tofu and cook until golden on most of the edges, about 5 to 8 minutes. Remove the tofu from the skillet.
- Add 1 teaspoon of oil to the same skillet. Once oil is hot, add the ginger, garlic, and green onion, and cook for half a minute. Then, add all of the sauces and the apple juice along with the salt and white pepper. Mix well, and bring to a boil.
- Mix the cornstarch in the water and add that to the skillet and bring that to a boil. Now, add the onion and pepper and simmer for 2 minutes, then add in the tofu, tossing to coat. Switch off the heat, garnish and serve over rice, noodles, quinoa or in lettuce wraps.
Notes
- This recipe is naturally nut-free, suitable for those with nut allergies.
- For a soy-free version, replace soy sauce with coconut aminos and tofu with chickpea or pumpkin seed tofu, or cooked chickpeas.
- To make it gluten-free, use gluten-free tamari in place of soy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 640mg | 27% |
| Potassium | 177mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 16mg | 18% |
| Calcium | 160mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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