|Prep Time: 10 minutes||Cook time: 30 minutes||Serves: 4|
Upon eating it, Kati exclaimed that it was the first WFPB meal she’d eaten that could replace her dark, Chinese buffet cravings! The next day she ate a half block of tofu herself, dipping it in the sauce like an engorged, tofu-hunting lioness. If you’ve been struggling with the smells coming from the nearest frialator vent, give this a try!
- For the Tofu
- 8-10 oz extra firm tofu
- 2 tbsp soy sauce
- 1 tb vinegar
- ½ tsp liquid smoke
- For the Sauce
- ¼ cup maple syrup
- ¼ cup fresh orange or pineapple juice
- 2 tbsp vinegar
- ¼ cup tomato paste
- ½ cup water
- 1 tsp soy sauce
- 2½ tsp cornstarch
- For the Veggies
- 2 medium onions, julienned
- 1 large pepper (or one cup frozen pepper strips)
- ½ cup broccoli, cut
- ½ cup sliced button mushrooms
- ½ tbsp ginger, finely chopped
- 4 cloves of garlic, finely chopped
- Preheat oven to 415°.
- Press tofu to extract as much moisture as possible.
- Carefully break off chunks of tofu (about the size of a quarter) and place in a mixing bowl.
- Combine soy sauce, vinegar, and liquid smoke. Pour over tofu chunks, gently turning the tofu to coat while being careful not to crumble them.
- Pour out tofu onto parchment paper lined cookie sheet. Space them well to facilitate dehydration. At that point, you can carefully break some of the chunks into smaller pieces.
- Bake for 20 minutes at 415°, then reduce to 350° and bake until the tofu has a delightfully crispy texture. This is usually about 15-20 more minutes.
While tofu is baking, saute veggies, garlic, and ginger over medium-high heat using water or vegetable broth.
- Make your sauce by combining all ingredients in a sauce pan and heating to boil. Reduce heat and simmer until sauce thickens. Remove from heat.
- Combine tofu, vegetables, and sauce. Serve by itself or over a bed of brown rice. For the optimal Cheap Chinese experience, white rice could be used, but that might be taking it too far!