This Crispy Tofu in a Sweet-and-Sour Sauce recipe is an exclusive from Maria Gureeva’s new cookbook Earthy Vegan Eats: 60 Delicious Gluten-Free Plant-Based Recipes. Click here to find out where you can purchase a copy of the book.
Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.
Maria Gureeva is the founder of the blog Earth of Maria and the food start-up Emriaplanet. Her recipes have been featured by the feedfeed and Thrive magazine. She currently lives in Oxford, UK.
Crispy Tofu in a Sweet-and-Sour Sauce
Ingredients
- 1 10-oz [283-g] block extra-firm tofu, pressed if necessary and cut into triangles
- 2 tsp 10 ml sesame oil
- 1 medium onion - chopped
- 1 clove garlic - minced
- 1 1-inch [2.5-cm] piece ginger, grated
- 1 medium carrot - peeled and chopped into matchsticks
- 3 tbsp 45 ml tamari
- 2 tbsp 30 ml maple syrup
- 2 tbsp 30 ml rice vinegar
- Juice of ½ lemon
- 1 tbsp 16 g tomato paste
- 1 tbsp 8 g cornstarch
- 2 tbsp 18 g sesame seeds
- Chopped scallions
Instructions
- Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper. Arrange the tofu triangles on the lined baking sheet and bake for 12 to 15 minutes, until a light brown color.
- Meanwhile, heat the sesame oil in a nonstick frying pan over medium-high heat. Add the onion, garlic, ginger and carrot, sautéing for 4 to 5 minutes, until the vegetables soften and the onion is translucent.
- Make the sauce by stirring together the tamari, maple syrup, rice vinegar, lemon juice and tomato paste. In a separate bowl, whisk together ¼ cup (60 ml) of water and the cornstarch.
- When the tofu is ready, pan fry it for 5 minutes, rotating each triangle frequently. Pour the sauce into the frying pan and stir well to coat all the tofu cubes. Allow to simmer lightly for 2 to 3 minutes, then pour in the cornstarch slurry and continue to stir until the sauce thickens.
- During the last minute of cooking, stir in the sesame seeds, garnish with scallions and serve with a side of your choice.
Notes
PIN/SAVE/SHARE THIS RECIPE
Reprinted with permission from Earthy Vegan Eats by Maria Gureeva, Page Street Publishing, Co. 2021. Photo credit: Maria Gureeva.
Click here or on the cover above to get your copy.
About the Book
Living a healthier, plant-based life is easy with Maria Gureeva’s Earthy Vegan Eats: 60 Delicious Gluten-Free Plant-Based Recipes (Page Street Publishing, Co.; April 6, 2021; $21.99). You’ll be well-equipped to cook 60 delectable, gluten-free vegan meals with as little fuss as possible—there’s no need to spend long hours at the stove. Maria’s recipes are the best of both worlds, capturing the comfort of satisfying, down-to-earth meals without compromising on any aspect of your diet.
Start your morning with an elegant spoonful of Earl Grey Chia Pudding, or get indulgent with a savory plate of Pea and Zucchini Fritters with Smashed Avocado. When lunchtime rolls around, dig into the packed-with-flavor Sweet Potato and Jackfruit Coconut Soup, or try some Tofu Tikka Masala with Cilantro Rice to spice up your day. Sizzling Smoky Tempeh Pizza from Scratch and One-Pot Garlic Tagliatelle are as mouthwatering as they are easy to make and will have you looking forward to dinner all day. Craving dessert instead? Grab a slice of Rich Espresso Chocolate Cake or a Vanilla Cheesecake Bar for a treat at any time of the day.
You’ll be amazed at how quickly you can whip up these delicious vegan meals, and soon enough you’ll be dazzling your friends and family with each one you try. With Earthy Vegan Eats, cooking nutritious, vegan food has never been easier or tastier!
If you loved this Crispy Tofu in a Sweet-and-Sour Sauce recipe…
Stay tuned for more exclusive recipes from Maria Gureeva’s Earthy Eats! In the meantime, check out more delicious vegan Asian recipes.
