Vegan Szechuan Tofu with Homemade Sauce

Vegan Szechuan Tofu with Homemade Sauce
TweetSaveShare
Prep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
 2 packs extra firm tofu from The Tofoo Co (560g)
 1 tbsp sesame seeds
 ½ cup corn flour
 handful asparagus
 1 cup sliced mushrooms
 1 cup red cabbage
 100 g baby corn
 chopped spring onions for garnish
 chopped chillies for garnish (optional)
For the Szechuan Sauce
 1 tbsp corn flour
 125 ml water (about 1/2 cup), mixed with veggie stock
 ¼ cup soy sauce (any type, won't be adding salt in the sauce)
 2 tbsp red wine vinegar
 1 tbsp rice wine vinegar
 2 tbsp brown sugar (or preferred sweetener)
 ½ crushed black pepper
 1 tbsp finely grated ginger
 ½ tbsp garlic powder, granules or chopped garlic
 1 tbsp readymade red chilli sauce
Method
1

Heat 1 tbsp rapeseed oil in wok

2

Coat your tofu with corn flour and put in wok. Start off with high heat

3

Add sesame seeds (black sesame seeds also go really well)

4

Leave to brown on low heat

5

For the Szechuan sauce, whisk together 1/2 cup veggie broth (stock water) and 1 tbsp corn flour in a pot. Set aside

6

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

7

Add garlic powder and ready made chilli sauce

8

Add your corn flour veggie broth

9

Let mixture reduce for 3 mins

10

Turn off heat for tofu and set tofu aside

11

In wok add 1 tbsp rapeseed oil, 1 tbsp chopped garlic & 1 thinly sliced red onion. Sauté on high heat and let brown

12

Add whatever veggies you have and like - I added some chopped mushrooms, asparagus, baby corns, red cabbage. Sauté - but don't overcook

13

Add your Szechan sauce (as much as you like - I added half)

14

Add your golden tofu

15

Garnish with spring onions

Ingredients

Ingredients
 2 packs extra firm tofu from The Tofoo Co (560g)
 1 tbsp sesame seeds
 ½ cup corn flour
 handful asparagus
 1 cup sliced mushrooms
 1 cup red cabbage
 100 g baby corn
 chopped spring onions for garnish
 chopped chillies for garnish (optional)
For the Szechuan Sauce
 1 tbsp corn flour
 125 ml water (about 1/2 cup), mixed with veggie stock
 ¼ cup soy sauce (any type, won't be adding salt in the sauce)
 2 tbsp red wine vinegar
 1 tbsp rice wine vinegar
 2 tbsp brown sugar (or preferred sweetener)
 ½ crushed black pepper
 1 tbsp finely grated ginger
 ½ tbsp garlic powder, granules or chopped garlic
 1 tbsp readymade red chilli sauce

Directions

Method
1

Heat 1 tbsp rapeseed oil in wok

2

Coat your tofu with corn flour and put in wok. Start off with high heat

3

Add sesame seeds (black sesame seeds also go really well)

4

Leave to brown on low heat

5

For the Szechuan sauce, whisk together 1/2 cup veggie broth (stock water) and 1 tbsp corn flour in a pot. Set aside

6

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

7

Add garlic powder and ready made chilli sauce

8

Add your corn flour veggie broth

9

Let mixture reduce for 3 mins

10

Turn off heat for tofu and set tofu aside

11

In wok add 1 tbsp rapeseed oil, 1 tbsp chopped garlic & 1 thinly sliced red onion. Sauté on high heat and let brown

12

Add whatever veggies you have and like - I added some chopped mushrooms, asparagus, baby corns, red cabbage. Sauté - but don't overcook

13

Add your Szechan sauce (as much as you like - I added half)

14

Add your golden tofu

15

Garnish with spring onions

Vegan Szechuan Tofu with Homemade Sauce
Follow:

Leave a Reply

Your email address will not be published.