XO Sauce Tofu
This saucey delicious fried silken tofu dish is adapted from the traditional non-vegan flavours originating from Hong Kong.
Servings: 2
Ingredients
- 300 g firm silken tofu
- oil for frying
- 5 shitake mushrooms
- Few green beans
- 2 tsp vegan sambal belacan or vegan sambal paste
- 1 tsp coconut sugar
- 3 tbsp sesame oil
- 1 tbsp vegan oyster sauce
- 2 tsp dark soy sauce
- 1 tbsp vegan fish sauce
- 2 tsp gochugaru or chili flakes
- 1/2 cup water
- 1 tsp corn starch +1/4 cup water
Instructions
- Drain the silken tofu and pat it dry with paper towels. Cut the tofu into 1.5-inch cubes.
- Chop mushrooms and green beans finely.
- Add the tofu cubes into hot oil and fry until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet on a paper towel to absorb excess oil and set aside.
- You can also air fry them for about 10-15 minutes until crispy.
- In a skillet, add sesame oil and sambal paste. Sauté for about 30 seconds until fragrant and add diced mushrooms.
- Add condiments - dark soy sauce, vegan oyster sauce, vegan fish sauce, gochugaru and coconut sugar. Mix well.
- Add a splash of water and simmer for a few minutes. Add green beans and let it cook on heat for 3 minutes.
- Once that's done, add corn starch slurry and wait for the mixture to thicken, stirring continuously.
- Serve the XO sauce over the fried tofu and serve with white rice.