Vegan Mom and I were in the mood for mashed potatoes tonight. A simple tofu recipe seemed like the perfect accompaniment. Recently, my local Sobey's started carrying this awesome organic tofu made by Sol Cuisine (a Canadian company from Mississauga). It has the best taste and texture of any tofu I have tried, so try some if you can get it at your local grocery store. The sauce is based on a pork recipe I saw online which called for balsamic vinegar. I improvised when I discovered that I had none on hand.INGREDENTS
- 1 pkg extra firm tofu, cut into triangles
- oil
- 1/2 cup plum sauce
- 2 tbsp hoisin sauce
- 1 tbsp apple cider vinegar
- 1 tsp Tobasco sauce (or to taste)
METHOD
1. Put tofu in a non-stick frying pan and place over medium heat. Once tofu starts to sizzle, cook on each side for 2-3 mins, until lightly browned. Add a splash of oil to the pan and increase heat to med-hi. Toss tofu to coat in oil, and fry each side until golden brown.
2. While tofu is frying, whisk sauces and vinegar together. Add to pan and toss with tofu. Let sauce bubble and reduce.
3. Serve tofu topped with sauce.
