I came up with this recipe as a result of becoming vegan, and no longer being able to eat mirin chicken with my Japanese friends. The glaze takes on a dark brown color, and coats the fried tofu very nicely. You may want to make extra sauce to serve over rice.
I came up with this recipe due to the lack of a Chinese restaurant for 20 miles from here. When I served this to a Vietnamese friend, she said that it came very close to that which she makes. Hers included a bit of soy sauce.
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