Tofu is an easy swap for chicken and this classic take-out dish is no exception. Serve it over rice and watch the meat-eaters gobble it up.
1 (450 g) block extra-firm tofu, cubed
1⁄4 cup (32 g) cornstarch
3 tablespoons vegetable oil, plus more as needed
2 cloves garlic, minced
1 tablespoon minced fresh ginger
3/4 cup (180 ml) vegetable broth 3 green onions, minced
2 tablespoons maple syrup
2 tablespoons soy sauce
2 tablespoons ketchup
1 teaspoon sriracha sauce or chili paste
Steamed rice, to serve
Sliced green onions, to garnish
Sesame seeds, to garnish
In a bowl, shake the tofu with the cornstarch to coat.
In a large skillet over medium-high heat, heat the oil. Add half of the tofu cubes and fry, turning from time to time, until they’re golden brown and crisp. Transfer the tofu cubes to a plate lined with paper towels to drain excess oil. Repeat the steps to fry the remaining tofu cubes, adding more oil as needed. Drain and set aside.
In the same skillet, cook the garlic and ginger together for 1 minute. Add more oil, if needed.
Add the vegetable broth, green onions, maple syrup, soy sauce, ketchup, and sriracha sauce, and stir to combine. Simmer for a few minutes to thicken, then stir the fried tofu into the sauce to reheat it.
Serve over steamed rice and garnish with sliced green onions and sesame seeds.
Excerpted from The Buddhist Chef by Jean-Philippe Cyr. Copyright © 2019 Jean-Philippe Cyr. Photography by Samuel Joubert. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.