Vegan Fried Tofu with Loaded Garden Rice: Sweet Chili Katsu Sauce

🥘 Ingredients

• black pepper
  ½ tsp
• carrot
  1 unit
• cooking oil
  3 tbsp
• cornstarch
  2 tbsp
• flour
  2 tbsp
• hoisin sauce
  1 tbsp
• jasmine rice
  1 c
• katsu sauce
  2 tbsp
• onion
  1 unit
• peas
  1 c
• pho stock concentrate
  1 unit
• salt
  1 tsp
• scallions
  4 unit
• sesame oil
  1 tbsp
• soy sauce
  2 tbsp
• sweet thai chili sauce
  2 tbsp
• tofu
  14 oz
• water
  1 c

🍳 Cookware

• medium pot
• large pan
• medium bowl
• medium bowl

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Halve, peel, and finely dice half the onion . Trim, peel, and quarter carrot lengthwise, then thinly slice crosswise into quarter-moons.

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

   2

   Heat a drizzle of cooking oil and half the sesame oil 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 , and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15-18 minutes . Keep covered off heat until step 6.

   cooking oil: 3 tbsp, sesame oil: 1 tbsp, jasmine rice: 1 c, pho stock concentrate: 1 unit, water: 1 c, salt: 1 tsp
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium heat. Add remaining onion, carrots, and a pinch of salt; stir to combine. Cover and cook, stirring twice, until lightly browned and almost tender ⏱️ 5-7 minutes . Uncover and stir in peas and ¼ cup water. Cook, stirring occasionally, until veggies are tender and water has completely evaporated ⏱️ 1-2 minutes . Taste and season with salt and black pepper . Turn off heat; transfer to a plate. Wipe out pan.

   peas: 1 c, black pepper: ½ tsp
4. 

   4

   Halve tofu crosswise, then halve each piece horizontally through the middle to make four thinner squares. Pat dry with paper towels; season all over with salt and pepper. In a medium bowl , whisk together flour , cornstarch , ½ tsp salt, and a pinch of pepper. Whisk in ⅓ cup cold water until mixture reaches a pancake-batter-like consistency.

   tofu: 14 oz, flour: 2 tbsp, cornstarch: 2 tbsp
5. 

   5

   Heat a ½-inch layer of cooking oil in the pan used for veggies over medium-high heat. Add tofu to bowl with batter. Gently turn to evenly coat on all sides. Once oil is shimmering, add coated tofu to pan. Cook until golden brown ⏱️ 2-3 minutes per side. Transfer to a paper-towel-lined plate.
6. 

   6

   Once rice is done, add veggies, soy sauce , half the scallion greens, and remaining sesame oil to pot. Stir to combine. Taste and season with salt and pepper if desired.

   soy sauce: 2 tbsp
7. 

   7

   In a second medium bowl , combine katsu sauce , hoisin sauce , sweet thai chili sauce , and 1 tsp water. Microwave until warm ⏱️ 20-30 seconds . Halve each piece of tofu diagonally. Divide rice between bowls and top with tofu. Drizzle with sauce and sprinkle with remaining scallion greens. Serve.

   katsu sauce: 2 tbsp, hoisin sauce: 1 tbsp, sweet thai chili sauce: 2 tbsp