Battered Fried Tofu and Mushrooms in Malunggay Sauce, Vegan and Plant-based
 
 
Ingredients
  • Breaded tofu and mushroooms:
  • 15 ounces firm tofu
  • 1 cup oyster mushrooms (or mushroom of choice), washed
  • ½ cup cornstarch (or vegan breading mix)
  • salt and pepper (omit if using vegan breading mix)
  • Cooking oil
  • Malunggay sauce:
  • ¼ cup malunggay leaves (you can also use one tablespoon moringa powder)
  • 1 cup water or vegan broth
  • 2½ teaspoons cornstarch
  • sea salt to taste
  • vegan broth powder to taste (if using water)
Instructions
  1. Coat the tofu and mushrooms in cornstarch, salt, and pepper. You can also use a vegan breading mix and skip the salt and pepper. The tofu and mushrooms should be wet enough to coat, especially if you wash the mushrooms first.
  2. Pour cooking oil in a medium pan and heat over medium heat.
  3. Once the pan is hot enough, fry the tofu and mushrooms until golden brown on all sides.
  4. Turn off the heat and transfer to a plate.
  5. To make the malunggay sauce, in a blender, add the malunggay, vegan broth or water with mushroom broth powder, and cornstarch.
  6. Blend to the highest setting until everything is pureed and smooth. Adjust seasoning to taste.
  7. Transfer to a pan and cook over low heat while continuously stirring. Cook for about 3-5 minutes or until the sauce gets thick.
  8. Turn off the heat and serve with the fried battered tofu and mushrooms. My serving suggestion is to ladle the sauce on a plate first, swirl around, then place the tofu and mushrooms on top. Then serve with warm rice.
Recipe by ASTIG Vegan at https://www.astigvegan.com/pureed-malunggay-sauce/