Ingredients (use vegan versions):
- Extra firm tofu (half of a 15 ounce package)
- 3 tablespoon soy sauce
- 1 clove of garlic
- 2 small slices of ginger root (or 1/2 teaspoon of ground ginger)
- 1/2 teaspoon of sesame oil
- 2 teaspoon of vegan rice wine vinegar
- dash of cayenne pepper to taste
- ground black pepper to taste
- vegan soymilk
- Panco vegan bread crumbs (Japanese style bread crumbs)
Directions:
Thinly slice the tofu and then press as much water out of
it as possible (freezing it first often helps).
While the
tofu is being pressed, mix the soy sauce, sesame oil and
vinegar, cayenne and black pepper in a small bowl. After
mixed, add the clove of garlic (first either crush it or
slice it) and the ginger slices. Let them marinate in the
mixture until aromatic and then remove. Brush this
marinate over the tofu (if you pour and cover them they
will absorb to much and taste salty from the soy sauce).
Let them marinate for about 15 minutes before coating them
with soy milk followed by the vegan bread crumbs. Then pan fry
them in canola or corn oil until golden brown. They may or
may not need salt, but lemon juice tastes very good with
them.
Serves: 2
|
