This recipe tastes like something uber delicious that you’d order from your favourite Chinese restaurant. Tofu can be kind of bland if it’s not seasoned/ prepared right and I usually shy away from the larger, non- marinated pieces and their accompanying recipes for this reason. This however, is not to be avoided as it is the tastiest tofu I have ever made. Ever.
Drain your tofu and use a Tofu Press 
Meanwhile make the sweet and sour sauce by whisking rice vinegar, water, sugar, tamari, ketchup, molasses, ginger powder and salt in a small saucepan over medium heat until the salt and sugar are fully dissolved. In a small dish prepare your cornstarch/water mix and add to the sauce. Whisk until thick and sticky but be careful it doesn’t burn. Once thick, remove from heat and set aside.
Steam your broccoli until done.
Place the tofu in the large skillet with the hot oil and fry in batches to ensure it’s not crowded or touching each other. Fry for 3-5 minutes per side or until golden and flip. On the final batch throw in the almonds for the last 30 seconds.
Drain any remaining oil and place all broccoli, tofu, almonds back in the pan. Pour the sauce over top and gently mix to completely coat. Add sesame seeds and serve with rice. Delicious!
Adapted from Ulm, Lauren. “Broccoli Sweet and Sour Almond Tofu”. Vegan Yum Yum
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- 1 container extra firm tofu pressed
- 4 tsp Ener-G egg replacer plus 3 tbsp water mixed
- ¼ cup cornstarch
- ¼ cup peanut or canola oil
- ½ cup sliced almonds
- 1-2 cups steamed broccoli florets
- sesame seeds for garnish
- SWEET AND SOUR SAUCE:
- 3½ tbsp seasoned rice vinegar
- ¼ cup plus 1 tbsp water
- 2 tbsp plus 2 tsp sugar
- 2 tbsp tamari
- 2 tsp ketchup
- 1 tsp molasses
- ¼ tsp ginger powder
- ½ tsp salt
- 1½ tbsp cornstarch plus 2 tbsp water mixed
- Drain your tofu and use a Tofu Press or wrap it in a towel and place something heavy on top for about 10-15 minutes.
- Prepare your remaining ingredients and then slice your tofu into triangles like shown in the photo above.
- You should have two bowls side by side, one bowl with the egg replacer/ water mix and another with the cornstarch.
- Dip each triangle first in the egg replacer/ water mix and then into the cornstarch until each piece is fully coated and dry.
- Lay the coated pieces on a plate.
- Heat the oil in a large skillet over medium high.
- Meanwhile make the sweet and sour sauce by whisking rice vinegar, water, sugar, tamari, ketchup, molasses, ginger powder and salt in a small saucepan over medium heat until the salt and sugar are fully dissolved.
- In a small dish prepare your cornstarch/ water mix and add to the sauce.
- Whisk until thick and sticky but be careful it doesn't burn. Once thick remove from heat and set aside.
- Steam your broccoli until done.
- Place the tofu in the large skillet with the hot oil and fry in batches to ensure it's not crowded or touching each other.
- Fry for 3-5 minutes per side or until golden and flip.
- On the final batch throw in the almonds for the last 30 seconds.
- Drain any remaining oil and place all broccoli, tofu, almonds back in the pan.
- Pour the sauce over top and gently mix to completely coat.
- Add sesame seeds and serve with rice.
This is sooooooooooo good!!!!! My new favourite! 🙂
Glad you like it as much as I do!