Description
A flavorful vegan dish featuring crispy tofu and tender leeks in a savory-sweet sauce. Perfect for serving over rice, noodles, or potatoes for a satisfying meal.
Ingredients
- 1 extra firm tofu
- 1 white onion (sliced)
- 1 red onion (sliced)
- 1 leek (diced and cleaned)
- 4 tbs soy sauce
- 2 tbs sesame oil
- 2 tbs maple syrup
- 3 tbs vegetable broth
- 1 lemon juice
- 1 cup cassava flour (or chickpea flour)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- Drain and press the tofu to remove excess moisture. Let it rest for 5–15 minutes.
- Wash the leek thoroughly, trim the ends, slice lengthwise, rewash, and cut into thin slices.
- Peel and slice both onions into thin strips.
- In a bowl, mix soy sauce, sesame oil, maple syrup, vegetable broth, and lemon juice to create the marinade.
- Cut tofu into cubes, add to marinade, and let sit for at least 15 minutes or up to overnight.
- Remove tofu from marinade, reserving the liquid. Toss tofu in cassava flour and shake off excess.
- Heat a non-stick pan and dry fry tofu until golden on all sides, adding a little oil if needed.
- Add leeks, onions, smoked paprika, garlic powder, salt, and pepper. Cook for 2–3 minutes.
- Pour in the reserved marinade and cook until the leeks are softened.
- Serve hot over rice, noodles, potatoes, or soup.
Notes
- Chickpea flour can be used instead of cassava flour for a nuttier flavor.
- Marinating the tofu longer enhances the flavor significantly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pan for best texture rather than microwaving.
- Add chili flakes for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 0 mg
