Oh man, I messed up this time on Vegan MoFo towards the end. Just wasn’t feeling it as much. I think I would have preferred a theme I had chosen and developed a bit more.
But, onward and upwards, so the saying goes?
I have a new recipe to share. Also, I’m very tired from not sleeping well and having run a 5k race today.
The other day I remembered egg fu young, and was like, “why haven’t I made this vegan yet?” so…I did.
To-fu Young with gravy recipe
- 1 cup vegetable broth
- 2 tbsp Bragg’s liquid aminos
- 1 tbsp mirin
- 1 tbsp cornstarch dissolved in 3 tbsp water
- 1 tsp sesame oil
To-fu Young Ingredients:
- 1 large onion, chopped
- 1/4 cup water chestnuts
- 1/2 cup bean sprouts
- 1/2 cup shredded celery
- 1/2 cup chopped mushrooms
- 1 tbsp sesame oil (optional if allergic, use another oil or no oil at all)
- 1 package firm tofu
- 1/2 tsp Indian black salt (the kind that smells like eggs)
- 1 tsp turmeric
- 1/4 tsp black pepper
- dash white pepper
- 1/3 cup chickpea flour
- 1/2 tbsp egg replacer powder (I use Ener-g)
- 3 tbsp water
- Peanut oil (or canola if you’re allergic to nuts) for frying
Directions for gravy:
- Mix all ingredients except cornstarch and water in a small saucepan over medium heat.
- Heat until bubbling.
- Add cornstarch and water mix while whisking constantly.
- Continue to whisk until the gravy thickens.
- Serve on top of To-fu Young when ready
Directions for To-fu Young
- Cook all veggies all together with the sesame oil in a large frying pan over medium heat until soft and the mushrooms have become darker.
- Turn off heat.
- Break the tofu block in half. Crumble one half into small pieces into the pan with the vegetables are in. Stir well.
- Place the rest of the ingredients in a food processor and blend well until it becomes a thick liquid batter.
- Fold into the vegetables and tofu, stirring well.
- To fry them up, I used an electric fryer that we use for making potato latkes because I thought it would work better than doing it in a frying pan. You can definitely do it in a frying pan though if you have one that doesn’t stick too much with this sort of stuff (I don’t).
- Heat the oil (you want about a half inch of oil or more) until some of the batter begins to sizzle when flicked in.
- Place large spoonfuls of the batter into the oil. Cook on one side and then flip when the side is browned. If not ready yet keep frying it on the side until it becomes crispy and brown. I would have tried to be more mindful of time, but it can vary so much depending on your equipment and your ability to keep the temperature of the oil stable.
- When both sides are sufficiently browned and crispy, place on a paper towel on a plate to soak up some of the oil and cool.
- Serve with rice and the brown gravy.