3.5 oz dehydrated tofu knots, soaked for 1 hour in hot water to rehydrate
3/4 cup cornstarch
2 tbsp of vegetable broth at a time or 2/3 cup of vegetable oil
FOR THE SAUCE:
3 tbsp agave
2 tbsp ketchup
2 tbsp vegan Worcestershire sauce
1 tbsp tamari or soy sauce
1 tbsp sesame oil
1 tbsp sriracha
3 garlic cloves, minced
2 tsp white miso paste
1 tsp grated ginger
Optional garnishes: green onions & sesame seeds
METHOD:
Soak the tofu knots in hot water for an hour then drain. Take the cornstarch & add it to a bowl with a lid or plastic bag & add the drained tofu knots, shake well to coat.
Heat the vegetable broth or vegetable oil in a pan on medium-high heat & add a few tofu knots at a time. Cook them in batches so they don’t crowd & flipp them every 2-3 minutes so both sides brown. You can drain them on kitchen or paper towels & keep them warm & crispy in a warm oven if not ready to serve yet.
Mix all of the sauce ingredients together in a bowl & heat until it gets bubbly & begins to reduce.
Toss the cooked knots in the sauce & serve immediately. Add green onions & sesame seeds.
Vegan Yoga Momma 