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When the earthquake shook my house last week I was in my second floor office sitting at my desk. As the house swayed for several long seconds, my first thought was that it was me doing the swaying and not the ground and the house. So, from a certain perspective, finding out it was actually an earthquake was kind of a relief.
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.
“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
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!