1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 prepared liquid egg replacer (I like Ener-g)
1 lemon, divided
1 red pepper, cut into long strips
1 large white onion, sliced
1 green onion, sliced
1 bunch fresh cilantro, cut into small pieces
1 pound silken firm tofu, sliced into triangles
vegetable oil, for frying
1. In a medium-sized bowl, mix the cornstarch, salt, pepper and garlic powder. In another bowl, mix the vegan egg and juice of 1/2 the lemon. Add a few tablespoons water, as needed for batter. Place aside.
2. In a frying pan, saute the red pepper, white and green onions in some oil on medium-high heat. While the veggies are cooking, dip the tofu pieces in the egg mixture and then into the cornstarch mixture, to coat.
3. In another frying pan, cover the base with enough oil to fry the bottom of the tofu. Place each piece in the oil and fry until golden brown; turn and repeat on the other side.
4. Divide the veggies onto 2 plates, top with tofu and sprinkle generously with cilantro. Serve with a lemon wedge.
This is my favorite dish at a local Thai restaurant. Enjoy!
Source of recipe: I wrote this recipe (based on a dish at a local Thai restaurant).