Fully vegan and gluten-free, this recipe makes two servings. I’ve doubled it many times, so feel free to do that if you’re serving multiple people or want leftovers.
I’ve also made this with Daring brand vegan chicken and it’s good but very salty — I greatly prefer the tofu!
I highly recommend buying a tofu press if you don’t own one already, but you can also DIY press your tofu! The recipe does work without pressing, but it won’t be anywhere near as good. You’ll also need a mincer and a rice maker — or freehand it, I guess.
Press your tofu for several hours in the fridge before cooking.
Start one cup of basmati rice in your rice maker (or cook it, but I’m not going to help with that).
Once the tofu is pressed, chop it into cubes! I make three cuts lengthwise, one cut width wise, and cut all the cubes in half from there.
I’m going to give you the tofu instructions before the sauce, but try to have both going at once.
Start heating up avocado oil in the pan to shallow fry. Caution: don’t add too much oil or the batter won’t stick, and don’t let the pan get too hot! Just over medium heat.
Have two bowls: one with cornstarch and one with liquid aminos. Dip the cubes around in the liquid aminos, then in the cornstarch.
After they’re all coated, put them into the pan. Flip when crispy and pull them out when done!For the sauce, you need a mincer! Chop:
Then immediately put that and everything else in the pan, adding the lime after the other liquids to avoid it cooking off.
Cook ‘er up! Tada!