A New York lawyer's adventures with animal-free eating
Spicy sweet tofu/chicken
This is actually modeled after P.F. Chang’s Spicy Chicken. My husband and I loved it so much the first time we tried it, that we decided we needed to figure it out. This is what resulted. I’ve adapted the recipe further for tofu or faux chicken cutlets.
Vegan spicy sweet tofu/chicken
1 cup vegetable/canola/peanut oil (or not)
1 block of tofu (pressed) or 2 chicken cutlets, cubed
1/3 cup cornstarch (or not)
2 tsp. olive oil
2 tbsp. minced garlic (3-4 cloves)
2 tbsp. green onions
1 cup pineapple juice
2 tbsp. chili sauce
2 tbsp. vinegar
3 tbsp. sugar (or syrup of your choosing)
1 tsp. Braggs Aminos or soy sauce
2 tbsp. water (separate)
1/2 tsp. cornstarch (separate)
First off, turn on your rice maker and start some rice to go along with this dish. We always seem to forget to do this, then have to wait another 20 minutes after everything is already done 🙂
Then, if you are going to fry your tofu/chicken cutlets, heat a cup of the oil of your choice over medium high heat.
Then, heat the olive oil in a medium size pot. Chop the green onions and garlic (if not using pre-minced).
Combine the onions and garlic in the pot and saute until soft.
If you are planning to fry the tofu with the corn starch, shake it in a bag with the corn starch for a minute or two, then remove if from the bag and put in on a plate. You should only do this when you are ready to fry the tofu, because the tofu will suck in the corn starch…
Combine the remaining ingredients (except for the water and cornstarch) in the pot and allow to heat for a few minutes.
We used Goya pineapple juice and Sriracha Hot Chili Sauce (available at most grocery stores/Walmart). You may want to adjust the chili sauce down a little if you don’t like heat… The listed amount will make your nose run a little 🙂
After you’ve combined the remaining ingredients, combine the water and corn starch in a small bowl and stir or shake to combine. Then add this mixture to the rest of the sauce mixture. Combine well, then allow to simmer for another few minutes. The sauce should thicken some, with a more syrupy consistency.
It should take about 5-7 minutes to brown the tofu/cutlets.
When they are browned to your liking, remove the tofu/cutlets from the oil and drain on several paper towels.
Serve the tofu/cutlets and sauce over rice.
This was actually my first time using tofu with this recipe. Next time, I will fry the tofu without covering it with corn starch – tofu fries very well. To make the dish healthier, you could also just saute the tofu.