Son in Law Tofu

This recipe came from Messy Vegan Cook.

I love this as it is a very authentic restaurant style dish but it is really simple to make. You can mess with the marinade a bit but the Tamarind does give it a certain tart tangyness.

Ingredients

• 1 x Pack Medium or Firm or Extra Firm Tofu (but not Hard)
• 1/4 cup Vegan Oyster Sauce
• 1 x tbsp Tamarind paste
• 1/2 cup Tamari or Soy Sauce
• 1 x tbsp Shaoxing Rice Wine Vinegar
• 1 x tbsp Apple Cider vinegar
• 2 x tsp cornstarch
• 1 x tbsp water
• 2 x Green onions chopped or any other garnish

Method

1. Drain tofu but leave in blocks from packet (normally 3x3cm square and about 1cm thick)
2. Marinate tofu in tamari, Shaoxing, and vinegar for 30 minutes or more
3. Turn occasionally to evenly marinate
4. Soak tamarind in 1/2 cup boiling water for about 5 minutes
5. Once soaked, use a teaspoon or similar to free the pulp and get it into the water
6. Strain the tamarind water to get rid of the lumps but retain the thick tangy pulp liquid
7. Once tofu is marinated, gently place tofu in warm fry pan over medium-high heat to sear and warm the tofu through for about 5-10 minutes
8. Gently turn tofu every 2 or so minutes, add the marinade after the first 2 minutes
9. Once cooked transfer the tofu to the final serving plate and arrange for presentation
10. Add Vegan Oyster and tamarind to pan with remaining marinade and heat below simmer but don’t let it boil
11. Mix cornstarch and cold water, add to pan when mixed
12. Stir gently to thicken sauce.
13. Once thickened pour over arranged tofu
14. Garnish with green onions or other condiments and serve