First, allow me to apologize for the less than perfect images. The day I was shooting the recipe it was very rainy and overcast.
I made this recipe on Thanksgiving night. I’m admittedly not a fan of all the heavy Thanksgiving foods and was craving a big bowl of veggies and some tofu. I didn’t want to marinade it and wanted something I could whip up in just a few minutes. I shared on my Insta stories and everyone went wild. DM’s galore asking for the recipe so here we go!
1/4 cup or so of vegan cornstarch powder
1/3 cup of chili paste
1/4 cup of liquid aminos
A few splashes of hot sauce
1 tbl of smoked paprika
1 package of extra or super firm tofu
Neutral oil for sautéing
The tofu pictured above has long been my favorite. Seriously no pressing required and it tastes like heaven!
Remove the tofu from the package and pat dry. Slice into small cubes. Place cubes in a bowl and add your cornstarch. I do this by eye. You want to coat each cube with a thin layer or the cornstarch. Set aside.
In a large bowl add your hot chili sauce, hot sauce and liquid aminos. Whisk to combine. Set that aside.
Place a skillet or fry pan add a tiny bit of olive or avocado oil. Once hot, add your coated tofu cubes to the pan and allow to brown up on each side. Stir often. I normally cook over medium flame.
Once browned up nicely, pour the sauce over the tofu carefully – avoid splashing yourself.
Continue to cook until the sauce is 90% absorbed/reduced.
Remove and serve or refrigerate for up to 4 days. I love this cold in my salads or reheated in my air fryer for a few minutes.
— Knead to Cook