So I am really looking forward to this weekend, as I will be using Veganomicon for the first time! I am really excited about it. Stay tuned to see how my first dance with V-Con goes!
Last night’s dinner was a yummy General Tao’s Tofu stir-fry. Something kind of funny about this though. I guess Veggie and I are on the same wavelength, because she made it this week as well too. We even adapted our recipes from the same one on VegWeb. What an interesting world, I guess some of us veg*n’s think alike, eh? Anyways, you might pop over and check hers out as her photography is generally much better than my own, not to mention, I don't have a picture of the stir-fry because of user error.
You see, I often take multiple pictures when I photograph my recipes to make sure that I get a good picture. Well, I was going through them on my computer, found the one I wanted. At least thought I selected the one I had chosen, and then deleted the rest. Well, I went to upload the photo, and it was one of the grainy, bad pictures, and I lost the rest as I had already deleted them. Argh.
But anyways, I went a slightly different direction with this, opting for a spicier, savory sauce, so my recipe for the sauce is quite a bit different from the template I started out with on VegWeb.
Here she be (in the words of Wilbur)!
General Tao’s Sauce
onion chopped (I diced up about a quarter of an onion)
diced red chilies to taste (dry if possible, substitute crushed red pepper if can't find chilies)
cayenne pepper to taste
1-2 tbsp ginger, minced
1-2 tbsp garlic, minced
2/3 cup vegetable broth
2-3 tbsp shoyu (add a bit at a time, and then add more if needed)
3-6 tbsp sugar (more or less depending on your desired level of sweetness)
1-2 tbsp rice vinegar
1 tbsp sesame oil
1-2 tbsp corn starch
splash of hot chili oil for good measure
Sautee onions, garlic, and ginger. Mix all ingredients together. Add cornstarch to thicken shortly before serving.
General Tao’s Tofu Stir-Fry
1/2 block tofu cut into small cubes that has been marinated in a bit of General Tao's sauce for at least 30 minutes
egg replacer for one egg
peanut or sesame oil
General Tao's Sauce
Hot, cooked brown Basmati Rice
Mix together egg replacer (mixed with water according to package directions) and coat tofu in it.
In a small bowl, combine corn starch and sugar. Cover tofu in dry mixture. Heat some peanut or sesame oil in skillet and fry tofu until golden brown.
Top hot cooked rice with cooked veggies, tofu and desired amount of sauce.
You know, stir-fries are very good, but I’m a bit stir-fried out. I probably won’t devote an entire week to a particular type of food again, but I got a lot of good recipes to add to my collection.
I want to thank those who gave me suggestions on good vegan cookbooks, it was very helpful. I have placed an order for Eat, Drink, and Be Vegan on Amazon, and will probably look into getting Vegan with a Vengeance in a couple of weeks once I have tried a few things from V-Con and ED&BV.
Well, I am a bit tired after a long week of dealing with data (sounds so fun I know), and lugging a nice, big load of grub home from the store, so I’m off to make a quick dinner and to listen to Democracy Now!