This sweet-and-tangy tofu from the Vegan Asian: A Cookbook is delicious served with steamed rice, thin rice noodles, or stuffed inside steamed buns.
What you need:
2 tablespoons vegan hoisin sauce
5 tablespoons dark brown sugar
1 tablespoon soy sauce
1 teaspoon minced garlic
½ teaspoon grated fresh ginger
2 tablespoons Shaoxing wine
½ teaspoon Chinese five-spice powder
2 teaspoons sriracha
3 tablespoons neutral vegetable oil
1 (16-ounce) package extra-firm tofu, pressed, drained, and sliced into 1-inch thick slabs
Toasted sesame seeds, for garnish
Chopped scallions, for garnish
What you do:
- In a small bowl, combine hoisin, sugar, soy sauce, garlic, ginger, wine, Chinese five-spice, and sriracha. Set aside.
- In a large, non-stick skillet over medium-high heat, warm oil. Once hot, add tofu slabs. Pan-fry until lightly browned, about 4 minutes each side. Remove tofu from pan and let cool for 5 minutes before slicing each slab into 1-inch-thick strips.
- In same pan, over medium heat, add prepared sauce and stir well until sugar dissolves. Increase heat to medium-high and bring sauce to a boil. Once boiling, lower heat to medium. Stir to prevent sugar from sticking to pan and burning. Add sliced tofu, and gently toss with sauce. Cook for 8 minutes, increase heat to high, and cook for 2 minutes more, or until sauce thickens. Turn off heat.
- Garnish tofu with sesame seeds and scallions and serve warm.