Total Time
55mins
Prep 30 mins
Cook 25 mins

This is the most amazing recipe I've ever found online. It's the #1 recipe on VegWeb.com, and for good reason. All credit must go to "rubybean77", who originally posted it in 2003. After reading all the reviews and making it myself, I have altered her recipe slightly by doubling the sauce ingredients, and cutting the sugar a bit. The cooking time was an estimate, and I apologize if it's way off. So if you like less sauce, or a really sweet sauce, then you can definitely adjust accordingly. I use extra firm tofu that's been frozen, thawed, and squeezed dry; I think it gives the best texture. Serve it over rice and your favorite stir-fry veggies, and you've got the perfect vegan dinner. Enjoy!!

Ingredients Nutrition

Directions

  1. Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
  2. Heat oil in pan and fry tofu pieces until golden. Drain oil.
  3. Heat 6 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 4 Tablespoons water with 2 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
  4. Serve immediately with stir-fry veggies over your choice of rice.