Ingredients
The following ingredients have 2 Servings
- 2 tablespoons
- vegan hoisin sauce
- 5 tablespoons dark brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- ½ teaspoon grated fresh ginger
- 2 tablespoons
- Shaoxing wine
- ½ teaspoon
- Chinese five-spice powder
- 2 teaspoons sriracha
- 3 tablespoons neutral vegetable oil
- 1 (16-ounce) package extra-firm tofu, pressed, drained, and sliced into 1-inch thick slabs
- Toasted sesame seeds, for garnish
- Chopped scallions, for garnish
Instruction
- In a small bowl, combine hoisin, sugar, soy sauce, garlic, ginger, wine, Chinese five-spice, and sriracha. Set aside.
- In a large, non-stick skillet over medium-high heat, warm oil. Once hot, add tofu slabs. Pan-fry until lightly browned, about 4 minutes each side. Remove tofu from pan and let cool for 5 minutes before slicing each slab into 1-inch-thick strips.
- In same pan, over medium heat, add prepared sauce and stir well until sugar dissolves. Increase heat to medium-high and bring sauce to a boil. Once boiling, lower heat to medium. Stir to prevent sugar from sticking to pan and burning. Add sliced tofu, and gently toss with sauce. Cook for 8 minutes, increase heat to high, and cook for 2 minutes more, or until sauce thickens. Turn off heat.
- Garnish tofu with sesame seeds and scallions and serve warm.
