Stirfried tofu in spicy sauce


This is so good. I just ate a good big plate of it for dinner, and it’s hanging out for lunch tomorrow in a pretty pink bento box. Here’s the recipe, which is adapted from the sauce from last year:

1/3 cup vegetable stock. I used stock that cooking chickpeas gave me – tasty!
3 tbsp. hoi sin sauce
1.5 tbsp. tamari/soy sauce
1 tbsp. tomato paste (less if you’re not into spicy foods)
2 tsp. sambal oelek

1. Stirfry medium-firm tofu over medium heat in a little olive oil. I find a non-stick pan works very well for this. My regular sauté pan becomes a tofu magnet. This can take quite a while, so give yourself the time and don’t rush it. You want a nice sear on each side which will give good contrast with the soft interior that medium-firm tofu has.

2. Combine sauce ingredients and pour over the tofu. Stir to combine and coat the tofu. This sauce thickens really quickly.

I served the tofu with brown rice and steamed broccoli. I sprinkled some vegan rice seasoning over the rice, and spooned a little sauce over the broccoli for funsies.


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