Ginger Fried Tofu
Recipe type: Main Course
Cuisine: Chinese/Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 6
A vegan and gluten free Asian-inspired ginger sauced tofu dish.
  • 2 packages medium tofu, drained
  • Peanut or vegetable oil, for frying
  • 1⅓ cups grated carrots (about 3 large carrots)
  • 1 bunch green onions, finely chopped (about 6 stalks)
  • ½ cup fresh ginger, finely chopped
  • 8 cloves garlic, minced
  • 1 tablespoon olive oil
  • 6 tablespoons Bragg's Liquid Soy Seasoning (or other gluten-free soy sauce)
  • 4 tablespoons apple cider vinegar
  • 4 tablespoons white wine
  • 2 tablespoons sesame oil
  • 1 cup granulated sugar
  • ½ - 1 teaspoon red chili flakes
  1. Heat oil in deep-fryer to 375°F.
  2. Cut each cake of tofu into 1 inch cubes. Gently place into fryer basket and lower into hot oil. Cover deep-fryer and let fry about 10 minutes until cubes are golden brown.
  3. Meanwhile, heat olive oil in a large skillet over medium heat.
  4. Saute grated carrot, chopped green onion, ginger and garlic for about 5 minutes until carrot begins to soften.
  5. Add Bragg's, apple cider vinegar, white wine, sesame oil, sugar and chili flakes.
  6. Stir to dissolve sugar and allow mixture to simmer for another 8-10 minutes.
  7. Add in fried tofu cubes to coat with the mixture.
  8. Serve hot over rice.
Recipe by These Things I Love at