Heat 1 tbsp rapeseed oil in wok
Coat your tofu with corn flour and put in wok. Start off with high heat
Add sesame seeds (black sesame seeds also go really well)
Leave to brown on low heat
For the Szechuan sauce, whisk together 1/2 cup veggie broth (stock water) and 1 tbsp corn flour in a pot. Set aside
Grab another pan and put on high heat. Add 1/4 cup soy sauce, 2 tbsp red wine vinegar, 1 tbsp rice wine vinegar, 2 tbsp brown sugar (or preferred sweetener), 1/2 tsp coarse black pepper, 1 tbsp grated ginger. Mix
Add garlic powder and ready made chilli sauce
Add your corn flour veggie broth
Let mixture reduce for 3 mins
Turn off heat for tofu and set tofu aside
In wok add 1 tbsp rapeseed oil, 1 tbsp chopped garlic & 1 thinly sliced red onion. Sauté on high heat and let brown
Add whatever veggies you have and like - I added some chopped mushrooms, asparagus, baby corns, red cabbage. Sauté - but don't overcook
Add your Szechan sauce (as much as you like - I added half)
Add your golden tofu
Garnish with spring onions
Ingredients
Directions
Heat 1 tbsp rapeseed oil in wok
Coat your tofu with corn flour and put in wok. Start off with high heat
Add sesame seeds (black sesame seeds also go really well)
Leave to brown on low heat
For the Szechuan sauce, whisk together 1/2 cup veggie broth (stock water) and 1 tbsp corn flour in a pot. Set aside
Grab another pan and put on high heat. Add 1/4 cup soy sauce, 2 tbsp red wine vinegar, 1 tbsp rice wine vinegar, 2 tbsp brown sugar (or preferred sweetener), 1/2 tsp coarse black pepper, 1 tbsp grated ginger. Mix
Add garlic powder and ready made chilli sauce
Add your corn flour veggie broth
Let mixture reduce for 3 mins
Turn off heat for tofu and set tofu aside
In wok add 1 tbsp rapeseed oil, 1 tbsp chopped garlic & 1 thinly sliced red onion. Sauté on high heat and let brown
Add whatever veggies you have and like - I added some chopped mushrooms, asparagus, baby corns, red cabbage. Sauté - but don't overcook
Add your Szechan sauce (as much as you like - I added half)
Add your golden tofu
Garnish with spring onions
