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oz. pkg. extra-firm tofu (we like Trader Joe’s sprouted)
arrowroot or cornstarch
oil for frying
vegan Worcestershire sauce
sauce (to your liking)
(to thin sauce at end of cooking)
brown rice, cooked
***Prep Tofu:Press water out of the tofu.Wrap it tightly in dry paper towels or
clean kitchen towel. Set the tofu on flat surface and place a small baking pan
on top.Then stack with something
heavy like a canned food or books on top.Let the tofu sit for 20 minutes while it releases its water.
Veggies:Add diced vegetables to oiled pan.Cook until semi soft, keep a bit of a
bite to them.Remove and put in a
bowl to be added back to sauce later.
Sauce:To a sauce pan, add orange juice,
ketchup, agave, white vinegar, vegan Worcestershire sauce, hot sauce and minced
garlic clove.Cook medium heat
until it thickens.
Tofu:Mix Cornstarch and salt together, put
in bowl.Chop tofu into cubes,
dredge tofu cubes into arrowroot mixture by tossing.Heat enough oil into large heavy-bottomed skillet and begin
adding tofu cubes in batches.Cook
until browned on one side, then turn.Remove when brown and crispy and put on paper towel to
remove excess oil.
Assemble tofu onto baking sheet, pour some of the sauce onto
the tofu cubes, broil on high until tofu gets nice and sticky from the
sauce.While tofu is in oven, add
the vegetables to the remaining sauce and re-heat, if sauce is too thick add a
little water.I also added a bit more Agave and
When tofu is cooked, add to sauce.Serve over rice with freshly diced green onions as a garnish.