We also steamed up some broccoli from Gardens of Eagan (that's where our farm, Loon Organics gets their broccoli for our crop share) and threw in some almonds. Now, this recipe did take some time to make since we fried the tofu in batches, but it was well worth it. You could easily substitute any green veggies in this like asparagus or green beans.
Here's the modified recipe:
Crispy Sweet & Sour Tofu
1 lb. extra-firm tofu
2 tsp Ener-g Egg Replacer + 4 tsp water, mixed
¼ cup cornstarch
¼ cup peanut or canola oil
Sesame Seeds for garnish
½ cup sliced almonds
1-2 cups steamed broccoli
3 ½ tbsp seasoned rice vinegar (you can eyeball the ½ tbsp)
¼ cup water
2 tbsp + 2 tsp Sugar
1 tbsp tamari
1 tbsp ketchup
1 tsp molasses
¼ tsp ginger powder
½ tsp salt
1 ½ tbsp cornstarch + 2 tbsp water
Slice the tofu into triangles or small cubes. Toss tofu with the egg replacer/water mixture until coated. Then toss in cornstarch until each piece is coated and dry, adding more cornstarch if needed.
Heat oil in a large non-stick skillet or wok.
While oil is heating, mix sauce ingredients except for the cornstarch/water into a small sauce pan and whisk over medium heat until sugar and salt is dissolved. Add cornstarch mixture and whisk until the sauce thickens. If you leave the sauce unattended now it will thicken and burn, so keep an eye on it. When thick, turn off heat and set aside.
Place tofu in the hot oil, being careful not to burn yourself. You don’t want the tofu to be crowded or the pieces will stick to each other, so fry it in batches if needed. Fry for 3-5 minutes until golden on the bottom, then gently turn and brown the other side. When tofu is almost done frying, add almonds and fry until very lightly browned.
Drain tofu and almonds from oil (in the sink like you’d drain pasta, being very careful), and place tofu, almonds and broccoli in a large bowl. Pour sauce on top and gently toss to completely coat. Sauce should be thick and sticky - it shouldn’t pool at the bottom of the bowl.
Top with sesame seeds and serve immediately.