Sour sweet veggies & crispy tofu — Vegan

Makes about 3 servings.

280 g tofu

1 tbsp cornstarch

Pinch of asafoetida

Olive oil

2 cups cut veggies (carrots, broccoli, bell pepper, mushrooms…)

1 cup dates

1/3 cup water

1/3 cup lemon juice

1.5 tbsp soy sauce

1/2 tsp himalayan salt

1/2 tsp black pepper

4 tsp cornstarch + 1 tbsp water

2 tsp lemon zest

1 tbsp white sesame seeds

  1. Press tofu with paper towels to make it as dry as possible.
  2. Cut it on cubes.
  3. Put it in a bowl and carefully mix with 1 tbsp cornstarch and asafoetida.
  4. In a non-sticking pan add few tbsp of olive oil and fry tofu, for few min on each side until golden brown.
  5. In a pan in 1 tbsp olive oil stir fry veggies.
  6. Add in a blender dates, water, lemon juice, soy sauce, salt and pepper and blend until smooth.
  7. In a bowl mix 4 tsp cornstarch and water.
  8. Add that and the paste from blender in a pot, bring to boil and cook for a minute or so, until it thickens. Add lemon zest.
  9. Add tofu and veggies and mix.
  10. In a pan toast sesame seeds and add them on top.

Say thanks to provider — God/nature/universe..

Thank you and all the best. Love, LS