When you’re too broke to even order Chinese, make it at home. At least then you know every thing that is going inside the food, where it came from, and how clean the kitchen is! You will need one block of extra firm tofu, pressed, and cut into 1 inch cubes.
- 2 tbsp coconut aminos or Braggs
- 1 tbsp cooking wine
- 3 drops pure sesame oil
- 2 tbsp flour
- 2 tbsp corn starch
- 2 tbsp flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp vegetable oil
Mix all ingredients into a bowl and toss your tofu cubes in it, lightly so not to break up the tofu. Let it sit while you work on the sauce.
- 1/2 cup water
- 1 cup vegetable broth
- 1/8 cup rice wine vinegar or white vinegar if you don’t have rice wine
- 1/4 cup corn starch
- 1 cup sugar
- 2 tbsp soy sauce
- 2 tbsp sesame oil
Combine all ingredients in a small sauce pan and heat on medium until boiling. Stir often, until it begins to boil and has come to a thick sauce. Once it has thickened and boiled, remove from heat until ready to serve.
Get out your frying pan, and add enough vegetable oil just to coat the bottom of the pan with a very thin layer. Heat on medium-high, and when ready, place the tofu cubes in the pan in an even layer. You’ll notice them start to brown, turn them with tongs on each side so they brown evenly and get nice and crispy. Drain on paper towels.
While I was fryin’ away, I put some steam-able Asian vegetables into the microwave. You can serve with veggies, or the traditional rice and steamed broccoli. Heat your sauce for a minute to get it warmed back up. Place tofu cubes over vegetables, and then pour the sauce on top. Sprinkle with toasted sesame seeds. This dish is very filling and will serve two. No MSG added!