Black Garlic Tofu
Cripsy Vegan Tofu stir-fried in black garlic sauce
Servings: 2 people
Ingredients
- 12 oz extra firm tofu
- 5-6 cloves black garlic
- 3 tbsp peanut oil
- 3 tbsp water
- 2 tbsp soy sauce
- 1 tbsp sugar, brown sugar, or alternative
- 1 tsp salt
- 1 tsp pepper
- ⅛ cup chives
Instructions
- Press tofu with paper towels to remove water. Cut into ¾inch cubes. Blot again.
- Press tofu with paper towels to remove water. Cut into ¾inch cubes. Blot again.
- Heat 1-2 tablespoon oil in wok or skillet on high heat. Adda generous pinch of salt and cracked pepper to the heating oil. When it beginsto smoke, turn heat down to medium high, and carefully slide the tofu in, youdon’t want it to splash.
- Turn over tofu, every minute or so, letting it caramelizeand crisp up on all sides. This will take about 10 minutes on medium high heat.Once tofu is crispy and golden, scoop it onto a plate and set aside.
- Carefully pour black garlic sauce into the wok and stirconstantly over medium high heat, for one minute, and it will turn shiny anddark.
- Place tofu back in wok with the sauce, stir to coat eachpiece well, about 30 seconds, and serve immediately. If you cook the tofu toolong in the sauce, you will loose the nice crisp you created.
- Top with fresh chopped chives and chive blossoms.