Ingredients
Directions 10 steps | 55 Minutes
Press the tofu. Pat the block of tofu dry and wrap tofu with paper towels or a kitchen towel and place on a plate. Top the tofu with another plate and set a heavy object on top. Leave the tofu for 15-20 minutes. While the tofu is draining, preheat the oven to 400°F. Line a sheet pan with parchment paper.
In a large bowl, whisk together the soy sauce or tamari, rice vinegar, mirin, sesame oil, garlic powder and onion powder.
Remove the weight, plate and wrapping. Cube the tofu into 1-inch cubes. Place the tofu into a large bowl and add the vinegar mixture. Toss to coat. Transfer the tofu into the refrigerator to marinate for 30 minutes or overnight.
While the tofu is marinating, make the sauce. Whisk together the vegetable stock, ketchup, soy sauce, mirin, rice vinegar, sesame oil, sugar and cornstarch in a small bowl.
In a large shallow bowl, add ¼ cup of cornstarch. Remove the tofu from the refrigerator and toss with the cornstarch.
In a large skillet over medium heat, heat the grapeseed oil. When the oil is hot, add the tofu and fry until crisp on all sides, about 10-15 minutes. Remove the tofu from the skillet to a plate lined with paper towels.
Add the garlic and ginger and sauté until fragrant, less than 1 minute.
Add the sauce mixture to the skillet and cook until the sauce thickens.
Add the crispy tofu back to the skillet and toss to coat.
Garnish with green onions and sesame seeds. Serve with vegan fried rice, plain rice or zucchini noodles. Enjoy!
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