I think I have finally found my favorite Vegan cooking blog. It doesn’t criticize people for wanting their vegan food to resemble meat in fact it works extra hard to make meat substitutes.

And the winner is VeganDad blog.

Here is the second recipe I’ve made from VeganDad. Although I’ve made some substitutes only because I didn’t have all of the ingredients on hand. Thanks to these substitutes this recipe is no longer vegan but at least its vegetarian and still tastes delicious.

Tofu Marinade:

1 block extra firm tofu (frozen, thawed, pressed, cubed)
2 tsp low sodium soy sauce
1 tsp Falernum Syrup
1/2 tsp ground ginger

For the Batter:

2 large eggs beaten
1 TBL flour
1 TBL cornstarch
1/2 tsp salt
Oil for frying

Sweet and Sour Sauce:

1/2 cup water
1 TBL cornstarch
1/4 cup granulated sugar
1/4 cup white vinegar
1 tsp low sodium soy sauce
1 TBL ketchup
1/2 green pepper thinly sliced

The Process:
First start by mixing together your tofu marinade then pour it into a flat bottom bowl that will allow you to spread the tofu cubes no more then 3 inches thick in the bottom. Now place the cubes in the bowl and press down gently. You will notice that some juices squeeze out of the tofu that’s fine they will mix with the marinade. Now release pressure and watch the tofu suck up all the juice and marinade together. Voila you have your marinated tofu.

Now whisk together your dry batter ingredients and place in a bowl that will allow you to toss the tofu in (you can also use a bread bag if you wish). Finally place the beaten egg in a shallow bowl, dip your tofu pieces in the egg, then coat with the dry batter, and place flat on a plate until you have them all battered (if you want extra batter on your tofu then wait about 30-60 seconds and you’ll see the battered tofu looks slightly damp again, at this point you can re-coat with the dry batter). Set tofu aside.

The Sauce:

Mix cold water and cornstarch together then pour into a small saucepan. Add sugar, vinegar, soy sauce, and ketchup and bring to a light simmer. Continue simmering and whisk ocasionally until mixture looks translucent and is thickened slightly.

While the sauce is cooking in a non stick fry pan bring about a 1/4 inch of corn oil or any other good cooking oil up to medium heat until it sizzles when you throw a drop of water in it. Add the battered tofu and fry until golden all over. Remove to a colander lined with paper towel to soak up the grease.

The Finish:

When the sauce is ready you can either coat all the tofu with it by shaking it together in a large bowl, or serve the sauce on the side. Garnish with the sliced green pepper.

I served this with a baked potato coated with margarine and vegan bacon bits, and a romaine salad as you can see in the picture.