RECIPE: HOW TO DO VEGAN TOFU STIR-FRY

Donal Skehan’s full-flavoured vegan tofu stir-fry is covered in sweet, sticky, homemade General Tso sauce – a staple of Chinese restaurants in North America. The sauce contains hoisin sauce, which is made from soybeans and spices and is usually vegan – but do check the label for non-vegan artificial colourings if you need to.

RECIPE VEGAN TOFU STIR-FRY

Dificulty: Easy
Portion: Serves 4
Time: Hands-on time 30 min

Ingredients

280g block extra-firm tofu
2-3 tbsp cornflour
4 tbsp sunflower oil
3 tbsp rice vinegar
3 tbsp reduced salt soy sauce
1 tbsp hoisin sauce (check it’s vegan if necessary)
1 tbsp soft brown sugar
1 tbsp toasted sesame oil
2cm piece fresh ginger, peeled and grated
2 garlic cloves, thinly sliced
1 red chilli, very thinly sliced, plus extra to garnish

Step by step preparation

Cut the tofu into 2cm cubes and dry well on kitchen paper. Put half the cornflour in a bowl and add the tofu cubes. Toss to coat, then add the remaining cornflour and toss again. Set aside for 5 minutes to become slightly tacky.
Mix together the rice vinegar, soy sauce, hoisin sauce and brown sugar in a bowl, then set aside.
Heat the sunflower oil in a wok or frying pan over a high heat and cook the tofu for 1-2 minutes on each side until golden brown. Remove from the pan and set aside to drain on kitchen paper. Drain any excess oil from the wok.
Allow the wok to cool a little, then add the sesame oil, ginger, garlic and chilli, then gently fry for about 1 minute before adding the sauce mixture with 150ml water. Bubble until you have a thick, glossy sauce.
Return the tofu to the pan and toss to coat all over. Serve with extra chilli, steamed rice and broccoli.

RECIPE: HOW TO DO VEGAN TOFU STIR-FRY

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