Carnivore, herbivore, and omnivore-friendly
HONEY GARLIC TOFU
1 box of extra firm tofu
Optional 3/4 cups of flour
1 tablespoon of cornstarch
some vegetable oil
Half of a chopped onion
A few cloves of chopped garlic (can be adjusted to taste)
About a teaspoon chopped ginger
1 can vegetable stock (or use veggie bullion cube- follow box directions to make stock)
2 or 3 Tablespoons soy sauce
2 Tablespoons rice vinegar (or white vinegar, or white wine vinegar)
2 Tablespoons sugar
2 tablespoons honey
1 tablespoon sweet chili sauce
Salt and pepper to taste
Directions:
Drain, cut tofu into chunks. Coat them in flour if you want, but it can get messy, so you don’t have to (it’s all up to your preference)
Heat vegetable oil in pan and fry tofu pieces until crispy on the outside and golden. Dump the oil out.
Heat 3 Tablespoons vegetable oil in pan on medium heat. Add onion first, let it cook for two minutes until it starts to smell really good, then add ginger and garlic, cook for about 2 more minutes, but watch it so it doesn’t burn. Add vegetable stock, soy sauce, sugar, honey, chili sauce, salt, pepper, and vinegar. Create a mixture of 2 Tablespoons water with 1 Tablespoon cornstarch and add into saucepan stirring well to thicken the sauce, and bring it to a boil. Then bring the heat down to medium and let it simmer so the sauce sets. Add tofu to the pot or just pour sauce on right before you eat. Make a delicious vegetable medley, if desired, and some rice.
It is really, really, really good (at least I think so, cause I made it up)
Test it out for yourself, and tell me if you like!
