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Vegan Planet: “More, Please” Spicy Tofu

Tuesday, April 12, 2011


“More, Please” Spicy Tofu

When my omni sister and brother-in-law visited us recently, the talk turned to food, as it invariably does when anyone visits!  My sister mentioned her favorite shrimp dish that she enjoys at a restaurant, and when she told me what was in the simple but delicious sauce, I knew I had to veganize it.
The traditional version of the sauce calls for mayo, Thai chili sauce, and a few drops of Sriracha.  My adaptation uses Vegenaise (although I’ve also tried it with vegan sour cream and it’s good that way too.  I use the same amount of Thai chili sauce as the original, but instead of just a few drops of Sriracha (what’s the point in that?), I use an entire tablespoon, sometimes more. (Of course, if you're not a spice-hound like me, you'll want to use less.) I’ve also tried it with a small amount of rice vinegar to add an extra dimension of flavor.
In my version, extra-firm tofu replaces the shrimp.  I also prepared some roasted broccoli in the same way and it was fabulous, too.  The original is served as an appetizer but I serve mine as the main course over brown rice.
We found the flavor so addictively good, it made us want some more, hence the name: “More, Please” Spicy Tofu.

“More, Please” Spicy Tofu
1/2 cup Vegenaise or other vegan mayonnaise
1/4 cup Thai sweet chili sauce
1 tablespoon Sriracha sauce
1/2 teaspoon rice vinegar (optional)
1 pound extra-firm tofu, drained, pressed, and cut into 1 x 2-inch pieces
1/3 cup cornstarch
Neutral vegetable oil, for frying
Chopped scallions and or fresh cilantro, for garnish
In a large bowl, combine the Vegenaise, chili sauce, sriracha, and vinegar, if using. Set aside.
Dredge the tofu in the cornstarch. Heat a thin layer of oil in a large skillet. Add the tofu and cook until lightly golden brown, turning once.
Transfer the tofu to the bowl with the sauce and toss gently to coat. Top with chopped scallions or cilantro. Serve hot.

In other news:  The Blooming Platter Cookbook is now available!!  Congratulations to Betsy DiJulio and Vegan Heritage Press on this fabulous new cookbook that is "A Harvest of Seasonal Vegan Recipes."  I heard a rumor that Vegan Heritage Press will be hosting another cookbook giveaway soon, with this terrific new cookbook as the prize!  Be sure to "Like" Vegan Heritage Press on Facebook and follow the VHP blog so you don't miss out!

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I love the idea of using spicing up tofu! Can't wait to try. :) I just bought sriacha also...
Hmmm I made this and I ended up using 4 tablespoons of chilli rather than one.......
So either they ship a milder one to Aus.... or I'm finally truly living up to my name!!

Either way it was really yum
That sounds like something right up my alley! I used to love dishes made with sweet chile sauce from Asian restaurants. I can't believe I haven't thought to recreate one yet!

Would you happen to know the name of the original recipe that this vegan version is based on? I'm curious if it's a Thai appetizer/dish, because I'd love to try not only this version, but the original if I find it somewhere!

This version, by the way, looks absolutely scrumptious!
Hi Karen,

I think my sister called it "bang bang shrimp" -- the sauce seems like an update on the classic "Crab Louis" sauce -- but with the addition of sriracha!
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