INGREDIENTS
🌱450g/16oz firm tofu, pressed
🌱1 medium leek
🌱1 green onion
🌱1/2 red chilli pepper, optional
🌱Cooking oil
🌱Salt to prevent tofu from sticking to the wok
➡️ For the sauce
🌱1 Tbsp vegan fysh sauce
🌱1 Tbsp tamari sauce
🌱1/2 tsp maple syrup
🌱1 Tbsp arrowroot/tapioca powder
🌱3/4 cup of water
METHOD
Chop the leek and finely slice the green onion and chilli, if using. Place the leek and white part of the green onion in a bowl.
Heat a large wok over medium heat and add 2 heaping tablespoons of oil (use less for non-stick pan). Slowly slide in the tofu. Use a spatula or spoon and cut up tofu into chunks (or roughly pre-cut the tofu if using a non-stick pan). Pan fry each side until slightly golden. Tip – only flip the tofu once a crust is formed.
Meanwhile, in the bowl with the chopped leek and white part of the green onion, mix in the vegan fysh sauce, tamari sauce, maple syrup, and arrowroot powder with water until well combined.
When tofu is done, add the sauce, and gently toss to combine. Let it simmer for about 30 seconds until flavours meld, with a few tosses in between to prevent tofu from sticking. Taste test and adjust saltiness with more tamari sauce if needed or additional water for a saucier dish.
Garnish with the green parts of the onion and chopped chilli and give it a final toss.
