In 2014, at the vegan restaurant A Single Pebble in Burlington, Vermont, I ate one of the best meals of my life. I couldn't finish it all and took back the leftovers. The next day my less food loving friend offered to pack up my stuff from kitchen table, we were in a bit of a hurry. I was a bit hesitant, but was working on receiving help from others and letting go of control. On the road I asked if she had remembered to take the Single Pebbel leftovers. She had missed it. I was devastated, we can't get this in Sweden and I knew I wouldn't have the energy to try to make it.
Yesterday was the day, 12 years later, with energy and lots of white rice to use up from an event, and researching and combing 3 recepies and adding veggies, I have finally gotten around to trying it. It worked out fine, and was so delicious, and not super hard. It takes a little time to fry the big tofu cubes on almost all sides, that's it. So here goes:
600g Peas of Heaven's firmer tofu in 3cm cubes
3/4 dl potato or corn starch
big pinch of salt
coldpressed rapeseed oil to fry in
Put half of the starch with some salt in a plastic bag and toss with half of the tofu cubes to coat them in 2 batches. Fry in batches on medium heat in a flatbottomed iron skillet on all sides until golden.
1 sliced big onion or chunks of leek
2 big carrots sliced diagonally in ovals
1/2 broccoli in small florets
1 yellow pepper sliced
1 red pepper sliced
or other vegetables of your choice or in your fridge
coldpressed rapeseed oil to fry in
Wok the veggies in a wok
The Sauce
10 cm of white leek chopped in
2 tbsp sesame oil
2-4 garlic cloves, minced
1 cm ginger, minced
1 red chili/chiliflakes
3/4 dl tamari
3/4 dl datesyrup or other sweetener of your choice
1/2 dl brown rice vinegar, take less if you can't get the brown mild deepflavoured one
2 tbsp hoisin sauce
1 tbsp potato/corn starch
2 tbsp water
In the pan of the fried tofu, fry the leek in sesame oil.
Mix the starch and the water. Add that and the rest of ingredients of the sauce and simer gently for 5 min.
Add all the veggies, and the tofu for that meal and mix gently.
Save the extra tofu for next meal so it doesn't get soggy.
Enjoy with rice and sprinkle with
3/4 dl chopped spring onion or leek
dry toasted sesameseeds
