Vegan Oyster Sauce Tofu
Ingredients
- 20oz (~550g) regular tofu, pressed and cut into 1/2 -inch tall rectangles
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon @LKKUSA Vegetarian Stir-Fry sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 1/2 cup water or vegetable stock, more for saucier sauce
- Cornstarch slurry (1 teaspoon cornstarch + 3 teaspoons water)
- 1/4 teaspoon mushroom seasoning
- Dash of pepper
- 1/4 cup vegan mince/crumbles
- A handful of chopped scallions
- 1 red jalapeno, finely chopped
- Cooking oil
Preparation
Heat a large nonstick skillet and add 2-3 tablespoons of oil. Pan-fry the tofu rectangles until golden brown, then transfer to a plate.
Using the same skillet, sauté vegan mince until a thin crust forms, adding more oil if needed. Stir-fry ginger and garlic until aromatic before folding in the scallions (reserve some for later) and jalapeños.
Add the vegetarian stir-fry sauce, soy sauce, dark soy sauce and stir to combine. Pour in the vegetable stock and add the tofu (spread it out in one layer). Season with pepper and mushroom seasoning.
Cover the skillet with a lid, bring the mixture to a boil, then reduce the heat and let it simmer for 2-3 minutes.
Uncover the skillet and stir in the cornstarch slurry if a thicker sauce is desired. Taste and adjust seasoning if necessary.
Fold in the reserved scallions and serve the dish hot with a bowl of rice.