Spicy, crispy tofu – the lazy vegan version

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Ahhhhh… spicy, crispy and vegan. I circled this recipe, which is originally from BOSH! because, while enticed by the flavours and textures, I was put off by the amount of work, time and frying involved.

But I could not let this recipe go so here is my altered version of the original video recipe found here.

My version is faster and I bake rather than fry the tofu. The results are delicious!

Ingredients

The tofu strips

12 oz block of extra firm tofu.

½ cup cornstarch

1 Tbsp peanut or coconut oil

The chili sauce

The juice of one lemon (about ¼ cup)

The juice of one large orange (about ½ cup or a little more)

½ cup sweet chili sauce

4 Tbsp soya sauce

2 tsp chili paste (I used sambal oelek). If you really like spicy – use up to 1 Tbsp chili paste.

1 squirt (about ½ Tbsp) Sriracha sauce

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Directions

Preheat the oven to 425F. Oil a baking sheet with the peanut or coconut oil.

Cut the block of tofu in half horizontally so that you have two flat slabs. Lay the slabs on a clean, lint-free towel or paper towel and cover with another towel. Press gently with the flat of you hands to squeeze out as much liquid as possible. Cut the tofu into evenly sized strips or cubes.

Put the cornstarch in a large bowl or a large ziplock plastic bag. Add the tofu and toss the tofu to coat each piece with cornstarch.

Place the tofu pieces on the oiled baking sheet and bake for 30 minutes.

When the tofu is done, it will only be browned in some spots. It may even still look white and cornstarch-powdery, but it will be firm and crispy.

While the tofu bakes, make the chili sauce.

Juice the orange and the lemon. Add the juices and all the other sauce ingredients to a large frying pan. Bring to a boil then reduce the heat and let the sauce simmer and bubble for about 5 minutes, stirring frequently. The sauce volume will reduce by a little less than half. Turn off the heat and add the baked tofu pieces and stir to coat the tofu.

Serve and enjoy.

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Pucker-up-baby lemon squares

LemonSquares.jpgMy lemon-loving friend, Michela, continues to inspire me to explore lemon-y desserts. Here’s the latest – the most glorious sweet and tart and lemon-y squares with a delightful shortbread crust. I pretty much followed the recipe exactly from My Darling Vegan except I didn’t use Meyer lemons, just the usual kind, which are much larger.

I didn’t know that Meyers were rather miniature so I ended up with a lot of leftover lemons… and you know what to do when life hands you lemons, right? Tequila time! But I digress.

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Here is My Darling Vegan’s recipe.

My only comments on My Darling Vegan’s recipe are:

1) you need the juice of 1 ½ regular lemons or 5-6 Meyer lemons.

2) you cannot whip this recipe up in a hurry. It’s simple but there’s cooling time needed in between steps.

So get baking! My edits/comments are clearly marked for you.

Shortbread Crust

1/2 cup vegan margarine

1/4 cup granulated sugar  (Make sure it’s vegan – some white sugars are “filtered” white using charred animal bones so check that the brand you’re buying is vegan or go with an unrefined granulated sugar.)

1 teaspoon lemon zest

1 cup all-purpose flour

Meyer Lemon Curd

1 package (12 oz) extra firm silken tofu

1/2 cup fresh Meyer lemon juice (5-6 lemons) or just lemon juice (1 ½ lemons)

1 teaspoon lemon zest

1 cup granulated sugar

1/4 cup powdered sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

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To make the crust

Preheat the oven to 350 degrees F. Line an 8×8 square baking pan with parchment paper and set aside.

In a stand-up mixer with the paddle attachment, beat Use a wooden spoon to cream the butter, sugar, and lemon zest together until smooth and creamy. Add the flour and mix until well incorporated.

Press the dough into the prepared pan and bake for 20 minutes until light golden brown. Remove from the oven and let cool for at least 15 minutes.

Do not switch the oven off yet.

To make the Lemon Curd

In a food processor combine tofu, lemon juice, zest, and granulated sugar and process until smooth and creamy, scraping down the sides as necessary.

Add the powdered sugar, cornstarch, and vanilla extract and process again until combined.

Pour onto the cooled crust and bake for another 25-30 minutes still at 350F until the lemon curd has set.

Let cool at room temperature for 20 minutes and then place in the refrigerator to cool all the way.

Dust with powdered sugar or candied lemon slices just before serving.

To cut, lift the dessert right out of the pan using the parchment paper. Cut into slices – should make 12-16 squares