Sweet and Sour, Hot and Spicy Tofu with Broccoli (aka Matthew’s Delicious Tofu)
What does a vegan eat?
I bet most people think of tofu and veggies. Replace your typical meat with tofu and you’re vegan, right?
So here I go, with something that seems so traditional old-school vegan. Delicious Tofu. Matthew’s Delicious Tofu. Who is Matthew? I don’t know.. but he likes tofu! This recipe is pretty old school, because Ashley posted the recipe in 2007, from The Garden of Vegan published in 2002! She kept mentioning it as one of her favourite tofu dishes, so I had bookmarked it a few times.
When I made the braised daikon, I knew I needed a protein source and serendipitously decided to finally make Matthew’s Delicious Tofu. I didn’t really know what to expect, other than some delicious tofu. Turns out this is an awesome sweet and sour, hot and spicy fried tofu dish with just the right amount of spice from the garlic and ginger. Maple syrup, soy sauce and lemon juice create the succulent sauce.
This was deceivingly addictive. No, really. I had to stop myself from eating the whole thing. The tofu had great texture and the sauce was marvelous. I served it with a simple side of steamed broccoli and the braised daikon. I thought about making more sauce to go overtop the broccoli, but I liked the contrast of the sweet and zippy tofu with the plain broccoli. It may have been sauce overload otherwise.
Old school recipes need not be so scary. The classics are worth searching out, too.
Sweet and Sour, Hot and Spicy Tofu (aka Matthew’s Delicious Tofu)
350g super firm tofu, chopped into large chunks (pressed if you have the time, or if you don’t have the time, use super firm tofu)
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1/4 tsp Aleppo chili flakes
2 tbsp maple syrup
2 tbsp soy sauce
1 tsp fresh lemon juice
4 cups veggies (broccoli, carrot, red pepper, etc), chopped and steamed
cooked rice, to serve
1. In a medium nonstick skillet on medium-high heat, saute the tofu until browned.
2. Meanwhile, steam your veggies and set aside.
3. Reduce heat to medium-low and add the garlic, ginger, and chili flakes. Saute for 5 minutes.
4. Add the maple syrup, soy sauce and lemon juice. Cover and cook until the liquid has evaporated.
5. Serve with steamed vegetables and/or rice.