10 minute spicy Asian tofu, vegan

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Oct 16, 2011
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1/2 block extra firm tofu, cut into 1/2" cubes
1/4 cup julienned carrot, prepackaged is fine
2 T minced ginger
1 T minced garlic
1-2 T Sambal Oelek, or to taste
1 T light soy sauce
1 t sugar, or as necessary to balance the flavors
A squeeze of lime juice
Brown rice for serving
Sriracha, for garnish (Shark Brand preferred)

In a pan over medium-high heat with about 1/4" of vegetable oil in it, cook the tofu until lightly brown on all sides turning and stirring as needed, about 3-5 minutes. Do not overcrowd the pan, working in batches if necessary. Drain on a paper towel.

Remove most of the oil from the pan, leaving about a teaspoon. Return to heat and add ginger, cook for about 1 minute and add garlic, cooking an additional 30 seconds. Add sambal oelek and cook stirring continuously for 15-20 seconds before adding tofu, carrot, sugar, and soy sauce folding everything gently together for an additional 1 minute. Remove from heat and squeeze in lime juice and gently stir. Taste for seasoning and adjust to taste. Serve with steamed brown rice.
Makes 2 servings.

If I cut the garlic and ginger while the tofu is cooking this comes together in 10 minutes for me. The tofu could also be steamed, broiled, or baked if you want to lighten it up a bit. I've done it all different ways and they all work well.
 
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