Vegan MoFo: Day 12 - Hark! A recipe!

Soy-Gochujang Glazed Tofu with green bell peppers and mint

• 1 block extra firm tofu
• 2 T soy sauce
• 2 T rice vinegar
• cornstarch
• coconut oil for frying

• 2 T soy sauce
• 1 T rice vinegar
• 1/2 T gochujang
• 2 T sugar

• 1 green bell pepper, sliced
• 6 garlic cloves, sliced
• 1/2 cup loosely packed mint leaves

Press the tofu for 20 minutes and cut into 1/2"-1" cubes.  Combine soy sauce and rice vinegar in a bowl and marinate tofu for 10 minutes.  Meanwhile, mix together soy sauce, rice vinegar, gochujang, and sugar.  Coat tofu cubes with corn starch and fry in coconut oil until crisp and golden brown.  Remove from pan and drain on a paper towel.

In another large pan, heat 1 T coconut oil over high heat and sauté green peppers until they start to brown.  Add garlic and let sizzle for a minute.  Place reserved tofu cubes and mint in pan and pour sauce over.  Toss to coat and serve.

Vegan MoFo: Day 9

Pumpkin alfredo, breaded tofu cutlets, smokey sautéd red chard.

Vegan MoFo: Day 7

With great deliciousness comes a great number of dishes to wash.  But deliciousness is always worth it.

I roasted some sweet potatoes and mashed them with a good amount of sautéed garlic and minced serrano peppers, soy sauce, and a couple drops of toasted sesame oil.

I then breaded some tofu cubes Isa style with shichimi togarashi instead of the herbs.  She's right.  This was definitely the quickest and easiest part of my dinner.