Vegan Fried Tofu with Loaded Garden Rice

🥘 Ingredients

• Pho Stock Concentrate
  2 unit
• Sweet Thai Chili Sauce
  2 oz
• black pepper
• carrot
  12 oz
• cooking oil
  16 tsp
• cornstarch
  4 tbsp
• flour
  1 c
• hoisin sauce
  4 tbsp
• jasmine rice
  1.5 c
• katsu sauce
  1/2 c
• onion
  1 unit
• peas
  8 oz
• salt
• scallions
  4 unit
• sesame oil
  2 tbsp
• soy sauce
  4 tbsp
• tofu
  2 unit
• water
  1.021 c

🍳 Cookware

• medium pot
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Halve, peel, and finely dice half of the onion (whole onion for 4 servings). Trim, peel, and quarter carrot lengthwise; then thinly slice crosswise into quarter-moons.

   scallions: 4 unit, onion: 1 unit, carrot: 12 oz
2. 

   2

   Heat a drizzle of cooking oil and half of the sesame oil (you will use the rest later) in a medium pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant, 1–2 minutes. Add jasmine rice , Pho Stock Concentrate , water (2 cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until Step 6.

   cooking oil: 4 tsp, sesame oil: 2 tbsp, jasmine rice: 1.5 c, Pho Stock Concentrate: 2 unit, water: 1 c, salt
3. 

   3

   Heat a drizzle of oil in a large pan over medium. Add the diced onion, carrots, and a pinch of salt ; stir to coat. Cover and cook, stirring twice, until almost tender to the bite, 5-7 minutes. Uncover, stir in peas and ¼ water. Cook until all liquid has evaporated and vegetables are just tender, 1-2 minutes. Season with black pepper . Transfer to a plate, then wipe the pan clean.

   salt, peas: 8 oz, black pepper
4. 

   4

   Halve tofu crosswise, then cut each cucumber slice horizontally to make four thinner pieces (8 for 4 servings). Dry with plat paper. In a medium bowl , whisk flour , cornstarch , ½ teaspoon salt, and a pinch of black pepper. Whisk in ⅓ cup cold water until it looks like thick pancake batter. TIP: If it appears too goo, add a few drops of cold water.

   tofu: 2 unit, flour: 1 c, cornstarch: 4 tbsp
5. 

   5

   Heat a ½-inch layer of cooking oil in that same large pan over an even pan over medium heat. When shimmering, dip the tofu into the batter to fully coat two, then place each in the pan. Cook until golden and very crunchy on all sides, about 2-3 minutes per spatula. Transfer.

   cooking oil: 4 tbsp
6. 

   6

   Stir the vegetables, soy sauce , half the scallions, remaining sesame oil into the rice. Season again if you want pepper.

   soy sauce: 4 tbsp
7. 

   7

   Open the noodle sauce instead: in a medium microwave plate or bowl, combine katsu sauce , hoisin sauce , Sweet Thai Chili Sauce , and water . Cover and reheated for 20-30 seconds. Slash existing tofu horizontally, etc. Plates.

   katsu sauce: 1/2 c, hoisin sauce: 4 tbsp, Sweet Thai Chili Sauce: 2 oz, water: 1 tsp