VEGAN 1-2-3-4-5 TOFU
This 1-2-3-4-5 tofu is a vegan version of 1-2-3-4-5 ribs. Sour and sweet flavors abound in this mouthwatering, overly saucy take on tofu. Plus, it only calls for a total of 8 ingredients.
THERE IS NO WAY TO REPLACE IT
Pork ribs were the original inspiration for this dish. It takes around 20 minutes to sear the ribs and boil them in a sweet and sour sauce until they’re soft and sticky.
This is one of my favorite recipes.
In the beginning, I was the only one left standing over the plate, and it’s since been a staple in my diet. The tofu version is nearly identical to the original recipe. It’s has a few gimmicks.
Why? NO PORK FAT IS INCLUDED. Of course, but bear with me.
BALANCE IN VEGAN FOOD TECHNIQUE
Some of your favorite animal items can be substituted ingeniously in vegan cuisine. Although vegan chicken nuggets and plant-based cheeses are some of my favorite foods, pork fat is probably the only one that can’t be replicated.
Sugar, soy sauce, and vinegar make a dish that is both salty and sour, as well as sweet, all at the same time. Black vinegar is mellowed, and the umami of soy sauce is absorbed.
For anyone veganizing animal dishes, it is crucial to understand the ingredients’ restrictions. Tofu necessitates an additional dose of umami flavoring.
I used the exact proportions my mother uses for the ribs in her recipe: 1 tsp. of Shaoxing wine, 2 tsp. of light soy sauce, 3 tsp. of Chinese black vinegar, 4 tsp. of sugar, and 5 tbsp. of water. After 20 minutes of cooking, the outcome was sour and virtually raw, although it had been seasoned.
Because there isn’t any pork fat in the tofu version, I discovered that the key is to use more sugar and less Chinese black vinegar to get that umami flavor. A new 1-2-3-4-5-4-1-1-1-1-1 order has been implemented!
That’s all there is to know about this dish’s preparation.— It’s a great weeknight supper that requires only a few simple ingredients. Let’s get cooking!
- 21 oz. of firm tofu(1 1/2 containers, 600g; cut into cubes)
- 2 tbsp. of oil
- 4 slices of ginger
- 1 tbsp. of Shaoxing wine
- 2 tbsp. of Chinese black vinegar
- 3 tbsp. of light soy sauce
- 4 tbsp. of sugar
- 5 tbsp. of water
- A wok or cast iron pan should be preheated to a smokey temperature. To keep the tofu from sticking, do this step correctly.
- Ginger slices and 2 tablespoons of oil should be added—Fry the ginger for one minute in a little oil over medium heat. Add the tofu and brown it on at least three sides for 10 minutes.
- Add 5 tablespoons water, 1 tablespoon Shaoxing wine, 2 teaspoons Chinese black vinegar, 3 tablespoons light soy sauce, and 4 tablespoons sugar to the tofu after it has been fried to your taste. Mix everything up thoroughly. Bring to a boil over high heat.
- After lowering the heat, cover the pan and let it simmer for 15 minutes. Test to see whether the liquid hasn’t dried up by the midway point of the process. After lowering the heat, cover the pan and let it simmer for 15 minutes.
- Remove the lid after around 15 minutes. Cooking the sauce until it is nearly dry is the goal. Gently toss the tofu in the sauce as it cooks on high to ensure it is evenly coated. Only a few minutes are required for this operation to be completed successfully. Reduce the liquid until there is just 1/4 cup left and the tofu glistens with the accompanying sauce. Serve at once.