Vegan Sweet and Spicy Asian Salad

Serves 4

Ingredients:

1 block tofu

cornstarch

2 tbsp sriracha

6 tbsp sugar

2 tbsp rice vinegar

1 can mandarin oranges (don’t dump the juice!)

2 tbsp soy sauce

2 tbsp ketchup

1 tbsp cornstarch

chow mein noodles

green onions, chopped

sliced almonds

red bell pepper, thinly sliced

lettuce mix

1 tbsp sesame oil

3 tbsp white vinegar

1 clove garlic, minced

1 tsp salt

Instructions:

The night before, place tofu block in strainer over a bowl in the fridge. This will keep it firm and help it not to fall apart.

30 minutes before dinner, prep lettuce. Mix sesame oil, white vinegar, garlic and salt and toss with lettuce. Divide between four plates. Top with mandarin oranges, chow mein noodles, almonds, red pepper, and green onions. Set aside.

Slice tofu into 1/2 inch thick pieces. Dip in cornstarch.

In small saucepan, mix sriracha, soy sauce, ketchup, sugar, vinegar, and cornstarch. Heat until thick. Thin to desired salad dressing-like consistency with mandarin orange juice.

Fry tofu slices in oil until crispy and brown. Toss in sauce and place to the side of the salad. Drizzle left over sauce over salads.

–by Morenita A

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One response to “Vegan Sweet and Spicy Asian Salad

  1. Pingback: Vegan Tofu Brown Rice Wrap | Steps Into Miles

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