- ¼ cup soy milk
- 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1 C. baking powder
- 1 pinch of salt
- 454 g firm tofu (diced)
- ¼ cup canola oil
- 2 green onions (finely chopped)
- Sesame seeds
- 2 tbsp. sesame oil
- 1 C. 1 tbsp fresh ginger (grated)
- ½ cup water
- 2 tbsp rice vinegar
- 3 tbsp brown sugar
- 2 tbsp. cornstarch
- 1 tbsp tamari or soy sauce
- 2 tbsp. at the table ketchup
- 3 tbsp. tablespoon hoisin sauce
- 1 tsp sriracha sauce
- In a bowl, combine the soy milk, flour, cornstarch, baking powder and salt. Blend until you have a smooth consistency. Add water if the dough is too thick.
- Place the tofu in the bowl and toss to coat the pieces with the mixture.
- In a wok or large skillet, heat the oil, add the tofu and cook for 5 to 10 minutes so that all sides are golden brown. Turn off the heat, remove from the wok and set aside.
- Add water, rice vinegar and brown sugar to the wok.
- Using a whisk, dissolve the brown sugar completely.
- Dissolve the cornstarch in the tamari sauce.
- Add the mixture of tamari sauce, hoisin sauce and ketchup to the wok.
- Open the heat to medium intensity and allow to thicken, stirring slightly.
- Return the tofu to the wok with the sauce, mix to coat the pieces well
- Add the green onions and sesame seeds.
- Serve on a bed of rice, accompanied by sautéed vegetables.