Sinigang Tofu Recipe

Ingredients

• 16 oz extra-firm or firm tofu, pressed and diced
• 4 tablespoons (32g) cornstarch
• 1/2 teaspoon sinigang powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 3 tablespoons oil, for frying
• 3/4 cup vegan beef broth or vegetable broth
• 1/2 tablespoon (4g) cornstarch
• Heaping 1/2 tablespoon sinigang powder
• 2 tablespoons granulated sugar, or to taste
• Black pepper, to taste
• 1 tablespoon oil
• 2 scallions, sliced with whites and greens separated
• 3 cloves garlic, minced
• 1/2 teaspoon grated ginger, packed
• 1/8-1/4 teaspoon red pepper flakes

Steps

1. Press the tofu for at least 30 minutes. Once pressed, cut into 1-inch cubes and set aside.
2. To a large bowl, add the cornstarch, sinigang powder, salt, garlic and black pepper to a large bowl. Mix until uniform and then add the cubed tofu. Gently toss or mix to coat.
3. Heat the oil in a large wok or skillet. Place the tofu in the wok in a single layer and brown it on all sides, adjusting the heat as necessary. When done, transfer the tofu to a paper towel-lined plate.
4. To a small bowl, whisk together the vegan beef broth, cornstarch, sinigang powder, sugar, and a pinch of black pepper. Set aside.
5. Add oil over medium-low heat in the same skillet that you fried the tofu. Once heated, add the white parts of the scallions, garlic, ginger, and red pepper flakes. Sauté until fragrant, about 2-3 minutes.
6. Add the sauce mixture, and stir to combine. Allow the mixture to heat until thickened, 2-3 minutes, mixing often.
7. Mix until well combined.
8. Taste and season with additional salt and black pepper as needed.
9. Serve immediately while warm with rice and a garnish of the remaining greens of the scallions.

Source

sweetsimplevegan.com