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!
Ingredients:
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!
Method:
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.
Enjoy!
— Knead to Cook
