Pan fried tofu
Ingredients
- 2 blocks tofu, frozen and defrosted
- 2 shallots, thinly sliced
- 6 cloves garlic, thinly sliced
- 1 Thai red chillies, thinly sliced
- 4 scallions, 2 inch segments
- 4 tbsp light soy sauce
- 4 tsp vegan oyster sauce
- 2 tsp shaoxing wine
- 1 tsp granulated sugar
- 1 tsp mushroom powder
- 1 tbsp corn starch
- Rice
Steps
- Drain and press the tofu. Cut into equally sized slices.
- Heat a flat-bottomed pan over medium-high heat. Add 1 tablespoon of neutral oil and heat until barely smoking.
- Carefully slide pieces of tofu into the pan, one by one. Turn the heat down to medium-low.
- Gently press on each piece of tofu to ensure even searing. Let it sear until a golden crust is formed. Flip and repeat.
- In a small bowl, combine the soy sauce, oyster sauce, rice wine, sugar, MSG, and ΒΌ cup water, mix well.
- Prepare a starch slurry by combining potato starch and 1 tablespoon water in another small bowl and stirring well to dissolve.
- In the same pan add 2 teaspoons of neutral oil and heat at high heat until barely smoking. Add shallots, garlic, chillies, and scallion whites.
- Stir fry until aromatic, about 30 seconds. Return the tofu to the pan. Pour over the combined sauce.
- Mix the ingredients together by swirling the pan. Simmer until the flavours have melded, about 3 minutes.
- Carefully remove the tofu from the pan and plate. Thicken the remaining sauce with the potato starch if necessary until the sauce coats the back of a spoon.
- Taste and adjust the seasoning with salt, sugar, and MSG. Pour the finished sauce over the tofu and serve warm with rice.