What Makes This Recipe So Good
The sauce is rich and complex and just a little spicy and just a little sweet. It’s SO simple, though, that you’ll seriously wonder why you’ve never made it before now.We coat the tofu in a little cornstarch and then pan-fry it so it develops this amazingly crisp outer layer. The texture is so nice with the vegetables, and then you get a totally different sort of crunch from the peanut garnish. Delish!
Chef’s Tips
To get really crispy tofu, you have to press out the liquid first, even from a block of extra firm tofu. It’s really easy to do, though. You just need something heavy to set on top of it! Layer the tofu between paper towels, then place something with a good weight on top. I like to place a cutting board on top of the top layer of paper towels, and then a decent-weight cookbook or a couple of cans of soup or vegetables on top of the cutting board. That distributes the pressure evenly and consistently. Now just let it sit for 30 minutes or so!If you like your dish more on the mild side of the heat spectrum, don’t slice open the red chilis! Seriously, slicing them open will give you a LOT of heat, so if you’re at all heat sensitive, don’t do it. You can just toss the chilies in whole and stir-fry them like that. If you’re really heat averse, remove them from the dish before eating it.
More Vegan Recipes to Try
Vegan Seitan “Chicken”Vegan EnchiladasSeitan Grilled Chicken with Vegan BBQ SauceThe BEST Vegan Chocolate Chip CookiesEasy Vegan Lemon Curd
