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Spring Onion and Chili Pepper Sauce

SPRING ONION AND CHILI PEPPER SAUCE


Ingredients

Scale

for the sauce

  • 1 cup boiling water
  • 5 TB sugar
  • 1 tsp salt
  • 1/2 cup seasoned rice vinegar

optional components to add once the sauce has cooled

  • fresh cilantro
  • sliced hot chili peppers
  • chopped scalllions
  • white and black sesame seeds
  • crushed peanuts
  • sliced shallots
  • minced garlic
  • sriracha

for the tofu

  • One block of firm tofu
  • 1 1/2 tsps Ener-G egg replacer, whisked with 5 TB warm water
  • 1/23/4 cup cornstarch
  • plenty of vegetable oil for frying

Instructions

  1. Place one cup of water in a measuring cup. Microwave until a small boil is achieved. Add in the sugar and salt, then whisk until fully dissolved. Add in the vinegar, whisk again, then place into the refrigerator to cool.
  2. Once cooled, distribute the sauce into small glass bowls and garnish as desired.
  3. To make the tofu, cut the tofu block in half, then cut an X into those squares to produce eight small triangles.
  4. In a medium-sized pot, heat the oil (enough to submerge the triangles in) over medium-high heat. After about 7 minutes, test the oil’s readiness by inserting a wooden spoon into the pot—if bubbles immediately form around the spoon, the oil is ready.
  5. Dip the tofu triangles into the Ener-G mixture, and then coat it in some of the cornstarch, making sure all sides are covered and tapping off any excess. Place the triangles, two at a time, into the oil and fry until golden, about 4 minutes. Carefully remove from the pot and place on paper towels to drain.
  6. Serve immediately with the sauce.